Pumpkin Cottage Cheese Bake Recipe
This Pumpkin Cottage Cheese Bake is a warm, cozy dessert or breakfast option combining creamy cottage cheese and seasonal pumpkin puree with warming spices and a hint of sweetness. Perfectly baked to a tender, custard-like texture with a subtle oat or almond flour base, this dish is both nutritious and comforting for fall or any time you crave a wholesome, delicious treat.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups (16 oz) cottage cheese
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup rolled oats or almond flour
- ½ cup maple syrup or brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to ensure the bake doesn’t stick and comes out easily.
- Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder into the wet mixture until everything is evenly incorporated.
- Prepare for Baking: Pour the batter into the greased baking dish, smoothing the top with a spatula to create an even surface.
- Bake: Place the dish in the oven and bake for 40 to 45 minutes, or until the center is set and a toothpick inserted comes out clean, indicating it is fully cooked.
- Cool and Serve: Remove from oven and allow the bake to cool slightly before slicing. Serve warm or at room temperature for a comforting and satisfying dish.
Notes
- You can substitute maple syrup with brown sugar or honey depending on your preference.
- Rolled oats give a heartier texture while almond flour makes it gluten-free and lighter.
- Ensure you use pure pumpkin puree and not pumpkin pie filling which contains added sugars and spices.
- This bake keeps well refrigerated for up to 3 days and reheats nicely in the microwave.
- Add a handful of chopped nuts or raisins for extra texture if desired.
- For a lower sugar option, reduce the maple syrup or use a sugar substitute.
Keywords: pumpkin bake, cottage cheese dessert, healthy pumpkin recipe, gluten free pumpkin bake, fall dessert, pumpkin cottage cheese
