High Protein Cottage Cheese Pumpkin (Print Version)

Warm spiced pumpkin and cottage cheese bake, high in protein and ready in under an hour.

# What You'll Need:

01 - 2 cups low-fat cottage cheese

02 - 3 large eggs

03 - 1/4 cup unsweetened almond milk or milk of choice

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

05 - 1/3 cup coconut sugar or light brown sugar

06 - 2 tablespoons maple syrup

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

15 - 1/3 cup chopped pecans or walnuts

16 - 2 tablespoons pumpkin seeds

01 - Preheat oven to 350°F and grease an 8-inch square baking dish or casserole of similar size.

02 - In a large mixing bowl, whisk cottage cheese, eggs, and almond milk until completely smooth.

03 - Add pumpkin puree, coconut sugar, maple syrup, and vanilla extract. Whisk until thoroughly combined.

04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt until fully incorporated and no lumps remain.

05 - Pour mixture into prepared baking dish and smooth top surface evenly with spatula.

06 - Sprinkle chopped nuts and pumpkin seeds over surface if desired.

07 - Bake for 35 to 40 minutes until center is set and toothpick inserted comes out mostly clean.

08 - Let cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

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