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–+ servings
Pumpkin Cottage Cheese Bake

Pumpkin Cottage Cheese Bake for a Cozy, Guilt-Free Treat

A protein-packed Pumpkin Cottage Cheese Bake that's perfect for breakfast or as a snack, merging creamy cottage cheese with pumpkin.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Cottage Cheese Opt for full-fat or 2% for best texture.
  • 1 cup Pumpkin Puree Ensure it's unsweetened.
  • 3 large Eggs
  • 1/4 cup Maple Syrup or Honey Adjust to taste.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Salt
  • 1 cup Oat Flour or Almond Flour A gluten-free option.
Optional Toppings
  • 1/2 cup Chopped Pecans
  • 1/2 cup Dark Chocolate Chips
  • 1/4 cup Almond Butter

Equipment

  • Blender
  • 8x8 inch baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
  2. In a blender, combine cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla. Blend until smooth (about 45-60 seconds).
  3. Add the ground cinnamon, nutmeg, ginger, and flour to the blend, mixing until well combined.
  4. Pour the batter into the greased baking dish, smoothing out the top and adding any optional toppings.
  5. Bake in the preheated oven for 35-40 minutes until edges are golden and the center jiggles slightly.
  6. Allow to cool for 15-20 minutes before serving warm, at room temperature, or chilled.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 4mgCalcium: 10mgIron: 6mg

Notes

For a gluten-free version, use oat flour or almond flour and ensure it's well mixed. Refrigerate leftovers for up to 5 days or freeze individual portions for up to 3 months.

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