This pumpkin bake is packed with protein thanks to creamy cottage cheese. It’s a tasty way to enjoy the flavors of fall while sneaking in some healthy ingredients!
Trust me, your kitchen will smell amazing! I love having it warm as a cozy breakfast or dessert. Bonus: it’s super easy to whip up, making busy mornings a little sweeter!
Key Ingredients & Substitutions
Pumpkin Puree: This gives your bake its rich flavor and beautiful color. You can use canned pumpkin for convenience, or if you have fresh pumpkin, roast it and then puree it. Be sure to avoid pumpkin pie filling, as it contains added sugars and spices.
Cottage Cheese: I recommend using low-fat cottage cheese for a healthier option, but full-fat is great for added creaminess. If you’re dairy-free, try blending silken tofu or using a dairy-free cream cheese alternative as a substitute.
Maple Syrup or Honey: This adds sweetness, but it’s optional depending on your taste. For a lower-calorie option, consider using a sugar substitute or leaving it out entirely. The natural sweetness of pumpkin can shine without it!
Eggs: Eggs help bind the ingredients together. If you’re vegan or allergensensitive, you could substitute with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water = 1 egg) or unsweetened applesauce, but the texture may vary slightly.
How Do I Blend Everything Smoothly?
A smooth texture is key for this bake, making it light and fluffy. Using a blender or food processor is best, but here’s how to achieve the right consistency:
- Make sure to blend the cottage cheese and eggs first before adding other ingredients. This helps break down the cottage cheese lumps.
- Add your pumpkin puree, sweeteners, and spices after the cheese and eggs are blended. This keeps everything combined more easily.
- Blend until the mixture is smooth and creamy, but don’t over-blend, as it can make the mixture too thin.
For even better results, scrape down the sides of your blender or processor halfway through to ensure everything is mixed well.
The Best High Protein Cottage Cheese Pumpkin Bake
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups low-fat or full-fat cottage cheese
- 3 large eggs
- ¼ cup maple syrup or honey (optional for sweetness)
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- 1 tsp baking powder
- Pinch of salt
- Optional toppings: toasted pumpkin seeds, a dash of cinnamon, or low-fat whipped cream
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 40 to 50 minutes for baking. Allow for an additional 15 minutes of cooling time before slicing. In total, you’re looking at around 1 hour and 20 minutes from start to finish—quite easy for a delicious treat!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While that heats up, lightly grease or line an 8-inch round baking dish or pie pan with parchment paper. This will make it much easier to remove the bake later on!
2. Blending Your Mixture:
In a blender or food processor, add the cottage cheese, eggs, optional maple syrup or honey, vanilla extract, pumpkin puree, pumpkin pie spice, baking powder, and a pinch of salt. Blend all the ingredients together until the mixture is smooth and creamy. Make sure there are no lumps left from the cottage cheese!
3. Pouring into the Baking Dish:
Once blended, pour the pumpkin mixture into your prepared baking dish. Use a spatula to gently smooth the top so it bakes evenly. Make sure to spread it out nicely!
4. Baking Time:
Place your baking dish in the preheated oven and bake for 40 to 50 minutes. Keep an eye on it; the edges should start to turn a lovely golden brown, and a toothpick inserted in the center should come out mostly clean when it’s done. This means your bake is perfectly set!
5. Cooling and Slicing:
Once baked, take the dish out of the oven and allow it to cool for at least 15 minutes. This cooling time is important as it helps the bake firm up, making slicing much easier. Patience is key!
6. Serving Suggestions:
After it has cooled, slice into pieces and serve either warm or chilled. Top with toasted pumpkin seeds, a sprinkle of cinnamon, or a dollop of low-fat whipped cream if you’re feeling indulgent. Enjoy this protein-packed pumpkin treat that’s perfect for breakfast, a snack, or dessert!
Can I Use Greek Yogurt Instead of Cottage Cheese?
Yes, you can substitute Greek yogurt for cottage cheese! It will give your bake a similar creamy texture, but keep in mind that Greek yogurt has a tangier flavor. Use plain Greek yogurt for the best result.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual slices in the microwave for a quick snack or enjoy it cold!
Can This Recipe Be Made Sugar-Free?
Absolutely! You can omit the maple syrup or honey entirely, especially since the pumpkin provides natural sweetness. If you want it sweeter, consider using a sugar substitute that’s equivalent to sugar in sweetness.
What Can I Serve This Bake With?
This pumpkin bake pairs wonderfully with a dollop of low-fat whipped cream or a side of Greek yogurt. For a more substantial meal, consider serving it with fresh fruit or alongside a breakfast smoothie for a balanced start to your day!