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Viral Pumpkin Cottage Cheese Bake

Viral pumpkin cottage cheese bake is a custardy, golden-brown breakfast baked until the center is set. Creamy cottage cheese blends smooth with pumpkin and spices, then bakes with a lightly thickened oat layer.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cottage cheese Use plain cottage cheese for the smoothest custard.
  • 1 cup pumpkin puree Plain pumpkin puree works best (not pumpkin pie filling).
  • 4 eggs
  • 0.25 cup maple syrup Plus extra for serving.
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.5 cup old-fashioned oats
  • 1 pecans Chopped or roughly chopped for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and blend
  1. Preheat the oven to 350°F, then grease an 8x8 or 9x9 baking dish.
  2. Blend the cottage cheese until completely smooth in a blender.
Mix the batter
  1. Whisk the blended cottage cheese, pumpkin puree, eggs, maple syrup, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
  2. Stir in the old-fashioned oats, then pour the mixture into the prepared baking dish.
Bake and serve
  1. Bake at 350°F for 40–45 minutes, until the center is set and the top is golden brown with a custardy look.
  2. Serve warm with maple syrup and pecans scattered over the top.

Notes

Pro tip: blending the cottage cheese until fully smooth prevents any curd texture, so the bake sets up like a soft custard. Store leftovers in the fridge for up to 4 days; reheat gently until just warm. Freezing isn’t recommended because the custard can become grainy. For a dairy-lean swap, use part-skim or dairy-free cottage cheese if you can find one that blends smooth.