High Protein Cottage Cheese Pumpkin Bake (Printable Version)

Creamy, spiced pumpkin and cottage cheese bake loaded with protein. Ideal for wholesome breakfasts or satisfying snacks.

# What You'll 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

# Step-by-Step:

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 fully incorporated.
04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Mix until no dry flour is visible and batter is uniform.
05 - Pour the mixture into the prepared baking dish. Use a spatula to smooth the top into an even layer.
06 - Sprinkle chopped pecans or walnuts and pumpkin seeds evenly over the top if desired.
07 - Bake for 35–40 minutes until the center is set and a toothpick inserted into the middle comes out mostly clean. The top should be lightly golden.
08 - Allow the bake to cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

# Expert Advice:

01 -
  • You get that cozy pumpkin spice flavor with 12 grams of protein per serving
  • The texture is like a cross between cheesecake and pumpkin pie
  • It comes together in one bowl and bakes up beautifully every time
02 -
  • The center will continue to firm up as it cools, so do not worry if it seems slightly jiggly right out of the oven
  • Cottage cheese can leave small lumps in the batter, but these will disappear during baking
  • Using pumpkin pie filling instead of pure pumpkin will make the bake too sweet and affect the texture
03 -
  • Room temperature ingredients blend together more smoothly, so set everything out about 20 minutes before you start
  • Let the bake cool completely before covering and refrigerating to prevent condensation from making the top soggy

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