Pumpkin Carrot Pudding (Kugel)

This was created for RSC #13 and is great for dessert or as a sweet side dish to chicken or turkey. If serving for dessert whip up some heavy cream for garnish.

• Ready In: 1 hr 15 mins
• Serves: 8-12

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)

Directions

1. Steam carrots until tender, I use the microwave.
2. Preheat oven to 400f.
3. Spray a 10x13" baking dish with cooking spray.
4. In a large bowl add cooked carrots and mash.
5. Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
6. Taste and if you want it sweeter add brown sugar.
7. Add eggs and coconut milk, mix well.
8. Bake for 1- 11/2 hrs depending at your oven, pudding should be set.