Print

Pumpkin Cottage Cheese Bake

Pumpkin Cottage Cheese Bake - recipe card
Print Recipe

This Pumpkin Cottage Cheese Bake is a creamy, protein-packed dessert or breakfast that tastes like pumpkin pie filling but with a wholesome twist. The cottage cheese blends into a smooth, velvety custard that’s lightly sweetened with maple syrup and warm spices. Each serving delivers a satisfying 18 grams of protein, making it a smart choice for a post-workout treat or a cozy autumn morning.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (4% milkfat)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/2 cup whole milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or 8×8-inch baking dish with nonstick spray or a light coating of butter.
  2. In a blender or food processor, combine cottage cheese, pumpkin puree, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until completely smooth, about 30-45 seconds. Scrape down sides as needed.
  3. With the blender running on low, slowly pour in the milk and blend just until incorporated, about 10 seconds. Do not over-blend; this keeps the custard from becoming too aerated.
  4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  5. Bake for 40-45 minutes, or until the center is set but still slightly jiggly when gently shaken. A knife inserted 1 inch from the edge should come out clean.
  6. Remove from oven and let cool on a wire rack for at least 30 minutes. The bake will continue to set as it cools.
  7. Serve warm, at room temperature, or chilled. Top with a dollop of Greek yogurt or a sprinkle of cinnamon if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Not recommended; the texture becomes watery upon thawing. Reheating: Enjoy cold, at room temperature, or warm individual portions in the microwave for 30-45 seconds. For a protein boost, add 1 scoop of unflavored or vanilla protein powder to the blender.

Nutrition

Keywords: pumpkin cottage cheese bake, protein pumpkin dessert, healthy pumpkin bake, cottage cheese recipe, high protein dessert, fall dessert, pumpkin spice, gluten free dessert, low carb dessert, baked pumpkin custard, cottage cheese pumpkin

Find it online: https://thehighproteinrecipes.com/pumpkin-cottage-cheese-bake-recipe/