Prep 15 mins
Cook 1 hr
I am a huge fan of Lennie's Bob Newhart's Carrot Mold. We have it at least every other week at our house. For Rosh Hashana I wanted to make something with pumpkin, which is one of the traditional foods eaten on that holiday. We adore the carrot mold so much, I basically just substituted fresh pumpkin for the carrots. It was a hit with family and guests. Perfect for Thanksgiving, or if you just love pumpkin!
- 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.
I have eaten this and have finally had a chance to make it. I love the taste and brought it as a gift for friends this weekend who loved it as well. As a variation, I might shred the pumpkin and then mix with the ingredients. Demolishing the pumpkin and making it all in the food processor made it very dense and heavy. I might also cut back on the margarine a litlle and /or 1 egg since the demolished pumpkin added so much moisture. In general I love pumpkin and this is a really nice variation from carrot kugel.
What an unexpected pleasure! We have our first home grown pumpkins ripening and this was the first recipe we chose to make... and we are glad we did! The taste and texture were wonderful. Thanks for the recipe!! Dianne
This is delicious - cold and warm. I used the same amount of carrots as was written for the pumpkin (where is the recipe for Lennie's Carrot Mold?) and it was all done in the food processor. Even so, the taste was not overwhelmingly "carrot." The family thought it was pumpkin! It was also so easy!! Used eggbeaters instead of whole eggs, and cinnamon and ginger - two favorite spices. Thanks, Mirj.