High Protein Cottage Cheese Pumpkin Bake
This High Protein Cottage Cheese Pumpkin Bake is a nourishing, lightly sweet fall dish that works as breakfast, snack, or dessert. Packed with protein, fall flavor, and creamy texture, it’s healthy comfort food you’ll want all season.
Equipment
- blender
- oven
- Baking dish (8x8 square preferred)
- spatula
Ingredients
- 1 cup cottage cheese
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 0.25 cup maple syrup or honey (adjust to taste)
- 0.5 cup rolled oats (or oat flour)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ½ tsp nutmeg)
- 0.5 tsp baking powder
- Pinch of salt
- Optional toppings: Greek yogurt, chopped nuts, or a drizzle of nut butter
Instructions
- Preheat oven to 350°F (175°C). Grease or line a small baking dish.
- In a blender, combine all ingredients and blend until smooth.
- Pour the mixture into the prepared dish and smooth the top. Bake for 35–40 minutes until the center is set and edges are golden.
- Cool slightly before slicing. Serve warm or chilled with your favorite toppings.
Notes
Adjust sweetness depending on use: breakfast vs dessert.
Add protein powder or nuts for variation.
Use dairy-free cottage cheese for a vegan version.
Store in fridge up to 4 days or freeze for 2 months.
Nutrition
Calories: 160kcalCarbohydrates: 17gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 180mgFiber: 2gSugar: 7g