Pumpkin Cottage Cheese Bake
A delightful autumn dish that combines warm pumpkin flavors with creamy cottage cheese, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 2 cups cottage cheese Use full-fat for creamier texture.
- 3 large eggs For vegan option, substitute with flax eggs.
- 1 cup pumpkin puree Do not use pumpkin pie filling.
- ½ cup rolled oats or almond flour Choose based on dietary preference.
- ½ cup maple syrup or brown sugar Adjust sweetness to taste.
- 2 tsp pumpkin pie spice Can be substituted with cinnamon or nutmeg.
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Serve warm or cold with Greek yogurt or a drizzle of honey. Store in the refrigerator for up to a week or freeze for longer storage. Thaw in the refrigerator overnight before reheating.