Pumpkin Carrot Pudding Kugel Recipes

PUMPKIN CARROT PUDDING (KUGEL)

Steps:

• Steam carrots until tender, I use the microwave.
• Preheat oven to 400f.
• Spray a 10x13" baking dish with cooking spray.
• In a large bowl add cooked carrots and mash.
• Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
• Taste and if you want it sweeter add brown sugar.
• Add eggs and coconut milk, mix well.
• Bake for 1- 11/2 hrs depending at your oven, pudding should be set.

POTATO CARROT KUGEL

Steps:

• grate vegetables, place in large bowl.
• preheat oven to 400.
• beat eggs in small bowl, add with remaining ingredients.
• grease a 13x9 baking dish, add ingredients.
• bake aprox 1 hour until top is brown.

CARROT KUGEL

Steps:

• Preheat oven to 350.
• Combine all ingredients in a large bowl and mix well.
• Pour into a greased 9"x5" loaf pan. Bake for one hour at 350.

PUMPKIN KUGEL INSPIRED BY LENNIE'S CARROT MOLD

Steps:

• Demolish the pumpkin in the food processor.
• Add the margarine, cut into smaller chunks, process.
• Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
• Pour into a greased pan.
• I usually use a ring mold, but have also used a square pan as well.
• Bake at 350 degrees F for about 1 hour, until done.

CARROT KUGEL

Steps:

• Cook carrots in a steamer until soft, about 20 minutes.
• Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vita-mix.
• Place mixture in a greased 8" square glass baking pan.
• Bake at 350° for 1 hour, until browned around the edges and done in the center.
• Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.