Description
This Pumpkin Cottage Cheese Bake is a protein-packed, cozy treat that’s perfect for breakfast or dessert. Moist, lightly sweetened, and spiced with warm pumpkin pie flavors, it pairs beautifully with pecans, whipped cream, or a drizzle of maple syrup. It’s gluten-free and can be made ahead for easy meal prep.
Ingredients
1 cup pumpkin puree
1 cup cottage cheese (blended until smooth)
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup oat flour
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Optional toppings: pecans, Greek yogurt, whipped cream, maple syrup
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish.
2. Blend the cottage cheese in a food processor or blender until completely smooth.
3. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, vanilla extract, and the blended cottage cheese.
4. Add the oat flour, baking powder, pumpkin pie spice, and salt. Stir until just combined—do not overmix.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
7. Let cool for at least 15 minutes before slicing. Top with pecans, whipped cream, or yogurt if desired.
8. Serve warm or chilled.
Notes
For extra creaminess, make sure to blend the cottage cheese thoroughly. It should be smooth like yogurt before adding to the mix.
To customize sweetness, you can taste the batter before baking and adjust the maple syrup slightly to your liking.
For a firmer slice, refrigerate after baking and serve chilled—it firms up beautifully for clean slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast or Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (out of 9)
- Calories: 120
- Sugar: 4g
- Sodium: 210mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg