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Pumpkin Carrot Pudding (Kugel)
At a Glance
- Prep
- 15 minutes
- Cook
- 90 minutes
- Total
- 1 hr 15 min
- Servings
- 8.00 - serving(s)
Categories
- pudding
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pumpkin Carrot Pudding (Kugel) brings together 1 lb canned pumpkin, 1 lb baby carrots, 1 teaspoon grated ginger in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1 lb canned pumpkin
- 1 lb baby carrots
- 1 teaspoon grated ginger
- 1 tablespoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 3/4 cup honey
- 1 cup coconut milk
- 2 tablespoons dark brown sugar (optional)
- 1 tablespoon butter, melted
- 3 eggs, stirred
- cooking spray
- whipped cream (optional)
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Instructions
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.
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