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1 pound full-fat cottage cheese, small curd
1 pound full-fat sour cream
8 oz. cream cheese, softened (Neufchâtel is fine and welcome at the otherwise full-fat party)
4 large eggs
12 oz. bag of egg noodles
15 oz. can pumpkin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons bourbon
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
½ teaspoon salt

Topping
½ stick salted butter for topping
crushed cornflakes on top
2 teaspoons light brown sugar to sprinkle over the cornflakes

Butter a deep baking dish (my 10 x 13″ one does the trick nicely), preheat oven to 375 degrees F and set aside. Be sure your oven rack is right in the middle.

Using a stand mixer, whisk cream cheese with brown sugar, bourbon, vanilla and almond extracts. Add eggs, whisk to combine. Add cottage cheese, sour cream, pumpkin and spices.

In a large pot, boil noodles according to package instructions, drain. Combine noodles with dairy/pumpkin mixture in the large pot.

Fill baking dish with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle a couple of teaspoons of light brown sugar evenly over the cornflakes.

Bake at 375 degrees F for 1 hour. Take a peek around 50 minutes to make sure the top isn’t burning–just in case your oven runs any hotter than mine. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

Damn, does it smell fantastic in here! Let us dig in and celebrate the season of pumpkin spice!