Pumpkin Kugel- Crustless, Healthy Pumpkin Pie Bars!

12 Days of Christmas Treats- Day 10! Before I made this recipe I had no idea what kugel was. Now I know that it is a Jewish dish traditionally made with noodles, but sometimes also made with squash. After seeing a recipe for squash kugel, I decided to try it using canned pumpkin instead of squash, swap out the sugar, and use whole wheat flour instead of white. I had my doubts about the flavor and texture, but as soon as I tasted it I knew this healthy recipe was a keeper! I made it as a dessert and my toddler ate 4 squares herself before the rest of the family could get their hands on it! Similar to a crustless pumpkin pie, this kugel was moist and delicious! Try it- you'll be glad you did!

Pumpkin Kugel
Serves 4-6 as a side/dessert

1 cup pumpkin puree
3 tablespoons butter, melted
1/2 cup whole wheat flour
2 medium eggs
1/4 cup maple syrup or honey
1/4 cup milk or soy milk
1/2 tablespoon cinnamon, divided

1. Preheat oven to 350 degrees and grease a 8x8 inch pan.
2. In a medium mixing bowl, combine pumpkin, eggs, milk, flour, sugar, melted butter and about half the cinnamon.
3. Stir until well combined, then pour mixture into prepared pan and sprinkle with remaining cinnamon.
4. Bake for 30 minutes, until kugel is firm and golden brown. Cut into squares and serve warm or at room temperature.

1 comment:

  1. Can I use unsweetened applesauce instead of butter?



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