High Protein Cottage Cheese Pumpkin Bake (Printable Version)

Creamy, spiced pumpkin and cottage cheese bake packed with protein. Ready in under an hour.

# Ingredient List:

→ Dairy & Eggs

01 - 2 cups low-fat cottage cheese
02 - 3 large eggs
03 - 1/4 cup unsweetened almond milk

→ Pumpkin Mixture

04 - 1 1/2 cups pure pumpkin puree

→ 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

# How to Make:

01 - Preheat oven to 350°F. Grease an 8-inch square baking dish with cooking spray or butter.
02 - In a large mixing bowl, whisk together cottage cheese, eggs, and almond milk until completely smooth and creamy.
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 streaks remain and batter is uniform.
05 - Pour 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 surface, if using.
07 - Bake for 35 to 40 minutes until the center is set and a toothpick inserted comes out mostly clean with moist crumbs.
08 - Allow to cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

# Expert Tips:

01 -
  • You get that cozy pumpkin spice flavor without the sugar crash of typical treats
  • 12 grams of protein per serving means you stay full until lunch
  • It bakes up like a dessert but eats like a nutritious breakfast
02 -
  • The center might still look slightly underbaked when you remove it, but it continues cooking as it cools
  • Using cottage cheese with larger curds will result in a grainier texture, so smooth it longer if thats what you have
  • This dish actually tastes better the next day when the spices have had time to meld together
03 -
  • Room temperature eggs whisk into the cottage cheese much more smoothly than cold ones
  • Line your baking dish with parchment paper for easy lifting and cleanup

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