Pumpkin Cottage Cheese Bake

introduction

This Pumpkin Cottage Cheese Bake is a simple, cozy dish. It mixes pumpkin, cottage cheese, eggs, and a little sweetener. It bakes into a soft, slightly custardy bake you can eat for breakfast or dessert.

why make this recipe

• It is quick and easy.
• It uses simple pantry ingredients.
• It is higher in protein thanks to cottage cheese.
• It tastes like pumpkin spice without a lot of fuss.

how to make Pumpkin Cottage Cheese Bake

Make the batter, pour into a pan, and bake. The dish sets like a cake but stays moist and soft. Follow the steps below.

Ingredients :

2 cups cottage cheese, 3 large eggs, 1 cup pumpkin puree, ½ cup rolled oats or almond flour, ½ cup maple syrup or brown sugar, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1 tsp baking powder

Directions :

Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish. In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla. Stir in the oats or almond flour, pumpkin spice, and baking powder. Pour the mixture into the baking dish and smooth the top. Bake for 40–45 minutes, until the center is set and a toothpick comes out clean. Let cool before slicing and serving.

how to serve Pumpkin Cottage Cheese Bake

• Serve warm or at room temperature.
• Add a dollop of yogurt, whipped cream, or a drizzle of maple syrup.
• Top with chopped nuts or a sprinkle of cinnamon for texture.

how to store Pumpkin Cottage Cheese Bake

• Cool completely before storing.
• Cover and keep in the fridge for 4–5 days.
• Freeze slices in a sealed bag for up to 2 months. Thaw in the fridge before reheating.

tips to make Pumpkin Cottage Cheese Bake

• Use smooth cottage cheese or blend briefly for a smoother texture.
• If you want sweeter, add a little more maple syrup or brown sugar.
• Check with a toothpick near the middle to avoid overbaking.
• Use almond flour for a lower-carb version.

variation (if any)

• Pumpkin spice cheesecake style: blend the cottage cheese until smooth and press into a crust before baking.
• Add chocolate chips or raisins for more flavor.
• Swap pumpkin spice for cinnamon and nutmeg only for a milder taste.

FAQs

Q: Can I use canned pumpkin pie filling?
A: Use plain pumpkin puree, not pie filling. Pie filling has added sugar and spices.

Q: Can I make this dairy-free?
A: This recipe needs cottage cheese for texture and protein. You can try a soft tofu swap, but results will differ.

Q: Can I use gluten-free oats?
A: Yes. Use certified gluten-free oats or use almond flour to keep it gluten-free.

Q: How do I know when it is done?
A: The center should be set and a toothpick should come out clean or with few crumbs.

Q: Can I halve the recipe?
A: Yes. Use a smaller dish and check baking time; it may bake faster.

Conclusion

For a cheesecake-style idea and more pumpkin cottage cheese recipes, see Pumpkin Cottage Cheese Cheesecake – The Pancake Princess.

Pumpkin Cottage Cheese Bake

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• Author: kaoucheegmail-com
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A soft, custardy bake made with pumpkin, cottage cheese, and eggs, perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

• 2 cups cottage cheese
• 3 large eggs
• 1 cup pumpkin puree
• ½ cup rolled oats or almond flour
• ½ cup maple syrup or brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp baking powder

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla.
3. Stir in the oats or almond flour, pumpkin spice, and baking powder.
4. Pour the mixture into the baking dish and smooth the top.
5. Bake for 40–45 minutes, until the center is set and a toothpick comes out clean.
6. Let cool before slicing and serving.

Notes

Serve warm or at room temperature with yogurt, whipped cream, or maple syrup. Top with nuts or cinnamon.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 10g
• Sodium: 220mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 60mg

Keywords: pumpkin, cottage cheese, bake, dessert, breakfast