Easy Pumpkin Cottage Cheese Bake

Easy Pumpkin Cottage Cheese Bake

Author: Chef Elsa Prep Time: 15 min
Cook Time: 45 min Total Time: 60 min
Yield: 8 servings Category: Breakfast Cuisine: American Diet: Vegetarian

Description

Description A nutritious and delicious fusion of creamy cottage cheese and rich pumpkin puree, perfect for breakfast, snack, or dessert.

Ingredients

  • 1 cup pumpkin puree
  • 2 large eggs
  • ¼ cup maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 cups cottage cheese
  • 2 tablespoons oat flour (or almond flour)
  • Optional toppings: chopped pecans or dark chocolate chips
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Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. For a creamier texture, blend half the cottage cheese until smooth and mix with the remaining curds.
  3. In a mixing bowl, whisk together pumpkin puree, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt.
  4. Gently fold in cottage cheese and flour.
  5. Pour the mixture into the prepared baking dish and add optional toppings.
  6. Bake for 45-55 minutes or until the edges are set and the center has a slight jiggle.
  7. Cool on a wire rack for 2-3 hours before serving.

Notes

  1. Notes
  2. Store leftovers in the refrigerator for 3-4 days. For longer storage, freeze for up to 2 months.