High Protein Cottage Cheese Pumpkin Bake (Printable Version)
Creamy, spiced pumpkin and cottage cheese bake for a protein-packed breakfast or snack.
# What You Need:
→ Dairy & Eggs
01 - 2 cups low-fat cottage cheese
02 - 3 large eggs
03 - 1/4 cup unsweetened almond milk or milk of choice
→ Pumpkin Mixture
04 - 1 1/2 cups pure pumpkin puree (not pumpkin pie filling)
→ Sweeteners
05 - 1/3 cup coconut sugar or light brown sugar
06 - 2 tablespoons maple syrup
→ Dry Ingredients & Spices
07 - 1/4 cup oat flour (certified gluten-free if needed)
08 - 1 teaspoon vanilla extract
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground cloves
13 - 1/2 teaspoon baking powder
14 - 1/4 teaspoon salt
→ Optional Toppings
15 - 1/3 cup chopped pecans or walnuts
16 - 2 tablespoons pumpkin seeds
# How to Make It:
01 - Preheat oven to 350°F. Grease an 8-inch square baking dish or similar-sized casserole with cooking spray or butter.
02 - In a large mixing bowl, whisk together cottage cheese, eggs, and almond milk until completely smooth and no lumps remain.
03 - Add pumpkin puree, coconut sugar, maple syrup, and vanilla extract to the bowl. Whisk thoroughly until all ingredients are fully incorporated.
04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Mix until no dry spots remain and batter is uniform.
05 - Pour the mixture into the prepared baking dish. Use a spatula to smooth the top surface evenly.
06 - Sprinkle chopped nuts and pumpkin seeds evenly over the top if desired.
07 - Bake for 35 to 40 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The edges should be lightly golden.
08 - Allow the bake to cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled. Store leftovers covered in the refrigerator for up to 4 days.
# Expert Advice:
01 -
- Protein that actually tastes like dessert instead of a chore
- The texture sits somewhere between custard and cake, which is somehow perfect
02 -
- The center will still look slightly jiggly when you pull it out but it firms up as it cools
- Using pumpkin pie filling instead of pure pumpkin will make this way too sweet and change the texture completely
03 -
- Room temperature ingredients blend together much more smoothly than cold ones
- Letting the bake cool completely makes slicing cleaner and the pieces hold their shape better