Fluffy Pumpkin Cottage Cheese Bake – The Guilt-Free Dessert You’ll Fall In Love With

Healthy can taste like dessert! This Pumpkin Cottage Cheese Bake is creamy, high in protein, and low in guilt — your new cozy favorite for fall! It’s one of those recipes that feels indulgent yet nourishes your body from the inside out.

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Overview of Recipe Content

This pumpkin cottage cheese bake is everything I adore about autumn in one spoonful: creamy, warm, spiced, and just sweet enough to feel special. It’s perfect for breakfast, a protein-packed snack, or even dessert. Think of it as pumpkin pie meets cheesecake — without all the sugar or guilt!

Why You’ll Love It

• High protein from cottage cheese — keeps you full for hours.
• Naturally sweetened and low in sugar.
• Quick and easy — only one bowl and a blender!
• Perfectly fluffy and creamy thanks to one simple blending trick.

What It Tastes Like

Imagine pumpkin pie filling crossed with a cheesecake soufflé — velvety, custardy, and lightly spiced with cinnamon and vanilla. It melts in your mouth while keeping you satisfied like a wholesome meal.

Health Benefits

• High in protein and calcium.
• Low-carb and refined-sugar-free.
• Packed with vitamin A and fiber from pumpkin purée.

Ingredients

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• 1 cup cottage cheese
• 1 cup pumpkin purée
• 2 large eggs
• 2 tablespoons maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 tablespoon oat flour (optional, for texture)
• 1 tablespoon Greek yogurt (optional, for creaminess)

Tools You’ll Need

• Blender or food processor
• Mixing bowl
• Baking dish (6×6-inch or similar)
• Spatula
• Measuring cups and spoons

Suggested Substitutions

• Cottage cheese: Substitute with ricotta or Greek yogurt.
• Maple syrup: Use honey, agave, or stevia.
• Oat flour: Almond flour works beautifully too.

How to Make Pumpkin Cottage Cheese Bake

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1. Preheat your oven to 350°F (175°C). Grease your baking dish lightly.
2. Blend it smooth: Add cottage cheese, pumpkin purée, eggs, maple syrup, vanilla, cinnamon, nutmeg, and salt to a blender. Blend until perfectly smooth and fluffy.
3. Add texture: Stir in oat flour or Greek yogurt if you prefer a thicker, creamier consistency.
4. Pour and bake: Pour the mixture into your prepared dish and smooth the top with a spatula.
5. Bake for 40–45 minutes until set but still slightly jiggly in the center.
6. Cool and serve: Let it cool for 10 minutes before slicing. Serve warm or chilled — both are heavenly!

That “one simple trick”? Blending the cottage cheese first creates that silky, cheesecake-like texture!

What to Serve with Pumpkin Cottage Cheese Bake

This bake pairs beautifully with:

• A drizzle of almond butter or maple syrup
• A dollop of Greek yogurt and a sprinkle of granola
• Fresh berries or caramelized bananas
• A cozy cup of chai or pumpkin spice latte

Tips for Making It Perfect

• Use full-fat cottage cheese for the creamiest texture.
• Don’t overbake! Pull it out when the center is just barely set — it’ll continue to cook as it cools.
• Make ahead: Bake it the night before; it tastes even better chilled the next day.
• Add-ins: Try chocolate chips, chopped pecans, or a swirl of almond butter before baking.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap portions individually and freeze up to 2 months.
• Reheat: Microwave for 20–30 seconds or enjoy cold for a cheesecake-like treat.

General Information

This recipe celebrates fall’s most beloved ingredient — pumpkin! It’s inspired by my grandmother’s pumpkin custard, which she used to bake in tiny ramekins. Now, I’ve reimagined it with cottage cheese for a high-protein modern twist.

You’ll also love these cozy fall recipes:

• Protein Cookie Dough

Frequently Asked Questions

1. Can I make this without a blender?
Yes! Use a whisk and mash the cottage cheese thoroughly, but blending gives the fluffiest texture.

2. Is it good for meal prep?
Absolutely! It holds up beautifully for several days in the fridge.

3. Can I use low-fat cottage cheese?
You can, but the texture will be less creamy. Full-fat is best.

4. Can I turn it into muffins?
Yes! Divide the batter into muffin tins and bake for 20–25 minutes.

5. Is it gluten-free?
Yes, if you use certified gluten-free oat flour or skip it entirely.

Conclusion

This Fluffy Pumpkin Cottage Cheese Bake is the perfect mix of comfort and nutrition — sweet enough for dessert, healthy enough for breakfast. It’s creamy, wholesome, and cozy in every bite.

If you loved this, try my Protein Cookie Dough or Pumpkin Protein Pancakes next!

Interactive Elements

Did you make this recipe? Leave a review below and tell me what you think!
Share your bake on Pinterest and tag me at @poulefrecipe — I love seeing your creations!

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Nutritional Information

Serving	Calories	Protein	Carbs	Fat	Sugar	Fiber
1 slice (1/6 bake)	180	18g	12g	6g	5g	2g

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