Pumpkin Custard Kugel

• 1 lb cooked wide egg noodles (slightly undercook noodles by 2 minutes)
• 1 stick butter
• 16 oz cream cheese
• 1 pint sour cream
• 1 15-oz can of pumpkin purée
• 8 extra-large or jumbo eggs
• 1 3/4 cups sugar
• 1 tbl pure vanilla extract
• 1 quart whole milk
• 1/2 cup molasses
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp allspice

For topping:

• 3/4 cup chopped pecans
• 1 tbl of cinnamon
• 2 tbl sugar

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.