Description
A nutritious and creamy autumn treat that tastes like a cross between a soufflé and a crustless pumpkin pie. High in protein thanks to cottage cheese and eggs, this bake is blended until completely smooth to remove any curd texture, making it a perfect healthy breakfast or light dessert.
Ingredients
Scale
- 2 cups (16 oz) cottage cheese
- 3 large eggs
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup rolled oats or almond flour
- ½ cup maple syrup or brown sugar
- 2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- In a high-powered blender or food processor, combine the cottage cheese, eggs, pumpkin purée, rolled oats (or almond flour), maple syrup (or brown sugar), and pumpkin pie spice.
- Blend on high speed until the mixture is completely smooth and creamy, ensuring no lumps of cottage cheese remain.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 40–45 minutes, or until the center is just set (it should not jiggle liquidly) and the edges are slightly golden.
- Remove from the oven and let cool for 10–15 minutes to allow the bake to firm up before slicing. Serve warm for breakfast or chilled as a dessert.
Notes
- Blending the cottage cheese is the secret step that gives this dish a cheesecake-like texture rather than a chunky one.
- This recipe is packed with protein and can easily be made gluten-free by using certified gluten-free oats or almond flour.
- Leftovers store well in the refrigerator for up to 4 days and can be eaten cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 140-160
- Sugar: 12-15 g
- Sodium: 150-200 mg
- Fat: 4-6 g
- Saturated Fat: 1-2 g
- Trans Fat: 0 g
- Carbohydrates: 15-20 g
- Fiber: 1-2 g
- Protein: 8-10 g
- Cholesterol: 60-70 mg
