Cottage Cheese Pumpkin Bake (Print Version)

Creamy spiced pumpkin and cottage cheese bake, high in protein and perfect for breakfast or snacks.

# What You'll Need:

01 - 2 cups low-fat cottage cheese

02 - 3 large eggs

03 - 1/4 cup unsweetened almond milk

04 - 1 1/2 cups pure pumpkin puree

05 - 1/3 cup coconut sugar or light brown sugar

06 - 2 tbsp maple syrup

07 - 1/4 cup oat flour

08 - 1 tsp vanilla extract

09 - 1 1/2 tsp ground cinnamon

10 - 1/2 tsp ground nutmeg

11 - 1/2 tsp ground ginger

12 - 1/4 tsp ground cloves

13 - 1/2 tsp baking powder

14 - 1/4 tsp salt

15 - 1/3 cup chopped pecans or walnuts

16 - 2 tbsp pumpkin seeds

01 - Preheat oven to 350°F. Grease an 8-inch square baking dish with cooking spray or butter.

02 - Whisk cottage cheese, eggs, and almond milk in large bowl until completely smooth.

03 - Stir in pumpkin puree, coconut sugar, maple syrup, and vanilla extract until combined.

04 - Fold in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt until fully incorporated.

05 - Pour mixture into prepared dish and smooth top with spatula.

06 - Sprinkle chopped pecans and pumpkin seeds evenly over surface.

07 - Bake 35-40 minutes until center is set and toothpick inserted comes out mostly clean.

08 - Let cool 10 minutes before slicing. Serve warm, room temperature, or chilled.

01 -

You get that cozy pumpkin pie flavor without the heavy sugar crash that usually follows
The protein content keeps you satisfied straight through lunch, no more midmorning hunger pangs

02 -

The center will still jiggle slightly when you remove it from the oven—that is perfectly normal and it will firm up as it cools
Using pumpkin pie filling instead of pure pumpkin will make this overwhelmingly sweet and ruin the texture

03 -

Room temperature ingredients blend together much more smoothly than cold ones
Letting the baked dish cool completely before refrigerating prevents condensation from making it soggy