High Protein Cottage Cheese Pumpkin (Printable)

Warm, spiced pumpkin and cottage cheese bake packed with protein for breakfast or snacks.

# What You'll Need:

→ Dairy & Eggs

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

→ Pumpkin Mixture

04 - 1 1/2 cups pure pumpkin puree (not pumpkin pie filling)

→ Sweeteners

05 - 1/3 cup coconut sugar or light brown sugar
06 - 2 tbsp maple syrup

→ Dry Ingredients & Spices

07 - 1/4 cup oat flour (certified gluten-free if needed)
08 - 1 tsp vanilla extract
09 - 1 1/2 tsp ground cinnamon
10 - 1/2 tsp ground nutmeg
11 - 1/2 tsp ground ginger
12 - 1/4 tsp ground cloves
13 - 1/2 tsp baking powder
14 - 1/4 tsp salt

→ Optional Toppings

15 - 1/3 cup chopped pecans or walnuts
16 - 2 tbsp pumpkin seeds

# How To Make It:

01 - Preheat oven to 350°F. Grease an 8-inch square baking dish or similar-sized casserole.
02 - In a large mixing bowl, whisk together cottage cheese, eggs, and almond milk until smooth.
03 - Add pumpkin puree, coconut sugar, maple syrup, and vanilla extract. Whisk to combine thoroughly.
04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt until fully incorporated.
05 - Pour the mixture into the prepared baking dish and smooth the top evenly.
06 - Sprinkle with chopped nuts and pumpkin seeds if using.
07 - Bake for 35–40 minutes, or until the center is set and a toothpick comes out mostly clean.
08 - Allow to cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

# Expert Tips:

01 -
  • Each serving delivers 12 grams of protein without any protein powder required
  • The texture lands somewhere between custard and cake, making it satisfying for breakfast or dessert
02 -
  • The center will continue firming up as it cools, so do not overbake or you will lose that custardy texture
  • Using regular cottage cheese with larger curds creates a different texture, so small curd or blended works best
03 -
  • Room temperature ingredients blend more easily and create a smoother texture
  • If your cottage cheese seems especially watery, drain it in a sieve for 10 minutes before using

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