This delicious pumpkin bake is packed with high protein cottage cheese, making it a healthy treat. It’s moist, fluffy, and perfect for breakfast or dessert!
Whenever I make this, my kitchen smells like fall. Plus, it’s so easy to whip up—just mix, pour, and bake. I often enjoy mine warm with a dollop of yogurt on top! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and saves time. If you want to use fresh pumpkin, just roast it until soft, scoop it out, and blend until smooth. Both options work great in this recipe!
Cottage Cheese: Low-fat cottage cheese adds protein and creaminess. If you’re lactose intolerant, swap it for lactose-free cottage cheese or blended silken tofu for a creamy texture that’s still high in protein.
Oats or Oat Flour: I love using rolled oats for added texture, but oat flour will make it smoother. If you don’t have either, you can use whole wheat flour or almond flour as alternatives.
Sweetener: Honey provides natural sweetness, but feel free to use maple syrup or agave syrup. For lower calories, you can also use a sugar substitute like stevia or monk fruit; adjust to taste.
How Can I Blend the Ingredients Smoothly?
Blending the ingredients to a smooth consistency is key for a delicious bake. Here’s how to do it right:
- Blend in Batches: If your blender is small, blend cottage cheese with half the pumpkin and gradually add the rest. This helps achieve a creamy texture without overloading the blender.
- Scrape the Sides: Pause to scrape the sides of the blender with a spatula to ensure all ingredients are well mixed. You want a uniform, smooth batter.
- Check Consistency: Before mixing with the dry ingredients, give the blended mixture a quick taste test and look for a smooth, lump-free texture.
With these tips, you’ll have a perfect batter ready for baking! Enjoy the process and treat yourself to this tasty bake!
How to Make The Best High Protein Cottage Cheese Pumpkin Bake
Ingredients You’ll Need:
For The Base:
- 2 cups (about 450g) pumpkin puree (canned or fresh cooked)
- 2 cups (about 450g) low-fat cottage cheese
- 3 large eggs
- 1/2 cup rolled oats or oat flour
For Sweetening and Flavor:
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 tsp baking powder
- Pinch of salt
For Optional Toppings:
- Greek yogurt
- Cinnamon sprinkle
- Fresh thyme (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 40-50 minutes to bake. After baking, allow it to cool for 10 minutes before serving. In total, you’ll be spending about 1 hour and 15 minutes to make this delicious pumpkin bake!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease or spray a 9-inch pie dish or a baking dish of your choice to prevent sticking.
2. Blend the Mixture:
In a blender or food processor, combine the cottage cheese, pumpkin puree, eggs, honey (or maple syrup), and vanilla extract. Blend all these ingredients together until the mixture is smooth and creamy. Take your time to ensure there are no lumps!
3. Mix Dry Ingredients:
In a large bowl, add the rolled oats (or oat flour), pumpkin pie spice, baking powder, and a pinch of salt. Stir these dry ingredients together until they’re well mixed. This will help distribute the spices evenly throughout the bake!
4. Combine Wet and Dry Ingredients:
Now, pour the smooth pumpkin-cottage cheese mixture into the bowl with the dry ingredients. Gently mix everything together until well combined. You want a thick, creamy batter—don’t overmix!
5. Pour and Smooth:
Pour the batter into your prepared baking dish. Use a spatula to smooth the top so it bakes evenly and looks nice when served!
6. Bake to Perfection:
Place the baking dish in the preheated oven and bake for about 40-50 minutes. Keep an eye on it! The edges should be set, and if you insert a toothpick in the center, it should come out mostly clean (a few moist crumbs are fine).
7. Cool and Slice:
Once baked, remove the dish from the oven and let it cool for at least 10 minutes. This helps the bake set and makes it easier to slice.
8. Serve and Enjoy:
Slice the pumpkin bake and serve it warm. Top each piece with a dollop of Greek yogurt, a sprinkle of cinnamon, and fresh thyme if you’re feeling fancy. Enjoy this healthy, protein-packed treat for breakfast or dessert!
Bon appétit!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast your fresh pumpkin until it’s tender, then scoop it out and blend it until smooth. Both options work beautifully in this recipe!
Can I Substitute the Honey or Maple Syrup?
Yes, you can use any sweetener you prefer! If you’re watching sugar intake, a sugar substitute like stevia or erythritol can work well. Just adjust the quantity to taste since they can vary in sweetness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold, or reheat slices in the microwave for a quick snack or breakfast!
Can I Freeze This Pumpkin Bake?
Yes, this bake freezes well! After allowing it to cool completely, slice it and wrap individual pieces tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
