Born from the last Thanksgivukkah, this kugel straddles the holidays perfectly, with a fluffy pumpkin filling lightly seasoned with vanilla, maple syrup and coriander, crowned with a crumbly pecan topping. While it’s a lovely addition to your Thanksgiving or Hanukkah dinner, don’t sleep on this dish’s breakfast potential. Warm it up in the microwave and enjoy it with a cup of coffee.
Ingredients
For the kugel:
- 2 (15 oz) cans pumpkin
- 2 Tbsp coconut oil
- ⅓ cup maple syrup
- 1 Tbsp vanilla extract
- 3 eggs, whisked
- ⅓ cup all-purpose flour, sifted
- 1 tsp coriander, ground
- pinch of salt
For the pecan streusel:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup pecans, chopped
- ½ cup butter, melted
Directions
- Preheat oven to 400° F.
- Spray a 8- or 9-inch baking dish with nonstick spray.
- Combine ingredients for the kugel and whisk thoroughly to combine. Spread in the prepared baking dish.
- Combine ingredients for the streusel and sprinkle on top of the kugel in an even layer.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Serve immediately.
