Pumpkin Cottage Cheese Bake
Warm up your autumn days with this Pumpkin Cottage Cheese Bake, a delightful blend of creamy cottage cheese and rich pumpkin puree, spiced with cinnamon and topped with crunchy nuts. Perfect for brunches or cozy dinners, this dish not only tantalizes the taste buds but also fills your home with an inviting aroma. Easy to prepare and versatile enough for breakfast or dessert, this recipe is a must-try for fall gatherings!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups low-fat cottage cheese
- 3 large eggs
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts or pecans (toasted)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together cinnamon, brown sugar, and salt.
- Add pumpkin puree, cottage cheese, eggs, and vanilla extract; mix until smooth.
- Gently fold in the toasted nuts.
- Pour the mixture into the baking dish and spread evenly.
- Bake for 40-45 minutes until golden brown and set.
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 185
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: For a creamier texture, use full-fat cottage cheese. Substitute Greek yogurt for cottage cheese for a tangy twist. Add a sprinkle of nutmeg for extra warmth.