1. In a mixing bowl whip together the butter and cream cheese. Add the sour cream, pumpkin purée and sugar, and mix again. Add the eggs one at a time, beating a little after each one. Add the milk, salt, molasses, nutmeg, ground cloves and allspice, and mix to incorporate the custard.
2. Place the cooked noodles in a large mixing bowl. Pour the custard over the noodles and mix well. Pour into a large baking dish that has been generously buttered. Place this dish in an even larger roasting pan and add water so that you create a water bath for the pudding. Add enough water so that it comes halfway up to the pan of kugel.
3. Sprinkle with the pecan and cinnamon topping and place in a 350°F pre-heated oven for one hour uncovered. Remove from the oven and let rest a day before serving. Cut into pieces and warm up in a 350°F oven for 15-20 minutes before serving.