Description
A cozy bake combining creamy pumpkin and high-protein cottage cheese, perfect for breakfast or a light dessert.
Ingredients
Scale
- 2 cups cottage cheese (full-fat or 2% recommended)
- 1 cup pumpkin puree (unsweetened)
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 tbsp oat flour (or almond flour for gluten-free)
- Optional toppings: chopped pecans, dark chocolate chips, almond butter
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Optionally, blend half the cottage cheese until smooth and combine with the remaining curds.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Gently fold in the cottage cheese and oat flour until just combined.
- Pour the mixture into the prepared dish and optionally sprinkle with desired toppings.
- Bake for 45-55 minutes, or until the edges are set and the center has a slight jiggle.
- Cool completely on a wire rack for at least 2-3 hours before serving. It can be enjoyed warm, at room temperature, or chilled.
Notes
For a creamier texture, blend half of the cottage cheese. Ensure to cool the bake for a few hours for better sliceability.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
Keywords: pumpkin, cottage cheese, healthy bake, dessert, breakfast, protein-rich