Recipe inspired by:

Recipe made by: Robbie Shorr

“Shana Tova U’Pumpkin Spice!” should be the new greeting for the Jewish New Year, because at this point in culinary history, it seems that everything sweet made this time of year contains pumpkin spice. I am not sure what strange fusion-type foods have been made with pumpkin spice this year, but I’m sure that some are pretty exotic. That being the case, why not fuse pumpkin spice with everyone’s favorite Chag comfort food… Kugel! I mean, really, does anybody think that pumpkin spice Pringles are a more obvious or more appealing idea than pumpkin spice kugel? Though, as a well-documented Pringle-lover and even-more-well-documented novelty-flavor-of-name-brand-store-bought-desserts-lover, I’d love to try those Pringles. But I digress. The point is, it is inexcusable that pumpkin spice kugel (especially one which uses honey!) is not appearing on every Rosh HaShana table this year!

Serving suggestion: pumpkin spice kugel is best enjoyed while wearing a poofy Patagonia vest.


  • 12-ounce package of egg noodles
  • 4 eggs
  • 3/4 cup pumpkin purée (NOT pumpkin pie filling)
  • Honey
  • Bourbon
  • Vanilla
  • Cinnamon
  • Ginger
  • Ground cloves
  • Graham crackers
  • Brown sugar
  • Vegetable oil


  1. Preheat the oven to 350°F and grease a 9×13 baking tin.
  2. Prepare the egg noodles according to the instructions on the package.
  3. In a large mixing bowl, mix together the eggs, pumpkin purée, honey, bourbon, vanilla, cinnamon, ginger, and ground cloves.                                                        
  4. Crush the graham crackers in a ziploc bag. It’s alright if there are some coarse chunks.
  5. In a mixing bowl, combine the graham cracker crumbs, brown sugar, cinnamon, vanilla, bourbon, and vegetable oil.
  6. Fold the cooked AND COOLED noodles into the pumpkin mixture. 
  7. Pour this mixture into the baking tin, making sure to spread it evenly.  
  8. Top the noodles with the graham cracker mixture.
  9. Sprinkle some cinnamon overtop.
  10. Bake covered at 350°F for 30 minutes. Uncover the kugel and bake for another 30 minutes, until the graham cracker topping is golden brown.

Why this recipe is good for college students:

  • First off, pumpkin spice will bring people to your apartment. It’s that simple. In addition, the only thing in this dish that really needs to be measured is the pumpkin. You can just eyeball everything else, which makes for quicker baking and easier cleanup. Lastly, this dish is easily sharable; I recommend that the people sitting around and eating it just scoop from the big tin. Anyone who says that they’d prefer to have their own piece on a plate is lying.

Why this recipe is good for those who keep Kosher:

  • This recipe is parve, so it can be enjoyed with any meal. Furthermore, this dish doesn’t sacrifice anything by being parve. The pumpkin and honey provide all the creaminess that a kugel needs.

What I would do differently if I made this recipe again:

  • If I were to make this recipe again, I would uncover the kugel sooner in the baking process, to allow the graham cracker topping more opportunity to solidify. I also would’ve upped the pumpkin to 1 full cup, just to get some extra flavor and texture in there.