Description
A high protein, low fuss dessert that can double as breakfast or a midnight snack, made with creamy cottage cheese and pumpkin.
Ingredients
Scale
- 2 cups cottage cheese (full fat or 2% recommended)
- 1 cup pumpkin puree (unsweetened)
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 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 for a creamier texture, then combine with remaining curds.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup or honey, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Gently fold in cottage cheese and flour until just combined.
- Pour the mixture into the prepared dish and sprinkle with desired toppings.
- Bake for 45 to 55 minutes or until edges are set and center has a slight jiggle.
- Cool completely on a wire rack for 2 to 3 hours before serving. Store leftovers in the fridge for up to 3 to 4 days.
Notes
This bake can be enjoyed warm, at room temperature, or chilled. Flexible topping options allow for customization.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Keywords: pumpkin, dessert, cottage cheese, healthy bake, high protein