Can you bake with cottage cheese and pumpkin together?

Absolutely. Blending cottage cheese with pumpkin purée creates a smooth, creamy texture that's perfect for baking. The cottage cheese adds protein and richness without needing cream cheese or heavy cream, making it an ideal base for a cozy fall dessert like this.

Is Pumpkin Pecan Cottage Cheese Bake healthy?

Yes! This bake is high in protein and lower in sugar than traditional pumpkin desserts. With simple ingredients like cottage cheese, Greek yogurt, pumpkin, and a natural sweetener, it fits into a balanced lifestyle. Each slice (without crust) is about 112 calories with 6g of protein.

Can I make this recipe without the crust?

You definitely can. Simply pour the blended filling into a greased or parchment-lined 6-inch pan and bake as usual. It sets up nicely even without the graham base and still has a lovely texture and flavor.

How do I store leftover cottage cheese bake?

Refrigerate leftovers in an airtight container for up to 5 days. You can also freeze slices for up to 2 months. To enjoy again, let thaw in the fridge overnight or microwave a slice for 20–30 seconds for a warm treat.

Pumpkin Pecan Cottage Cheese Bake: The Cozy Protein-Packed Fall Dessert You’ll Crave

Name: Pumpkin Pecan Cottage Cheese Bake: The Cozy Protein-Packed Fall Dessert You’ll Crave
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: For the graham crust (optional); 3/4 cup graham cracker crumbs; 1 tbsp sugar; pinch kosher salt; 3 tbsp unsalted butter, melted; For the cheesecake; 1 cup cottage cheese (2% or any type); 1/4 cup Greek yogurt; 1/4 cup pumpkin puree; 1 large egg; 6 tablespoons brown sugar or maple syrup; 1.5 tablespoons cornstarch or flour; 1 1/2 teaspoon pumpkin spice

Ingredients

Scale

For the graham crust (optional)

3/4 cup graham cracker crumbs

1 tbsp sugar

pinch kosher salt

3 tbsp unsalted butter, melted

For the cheesecake

1 cup cottage cheese (2% or any type)

1/4 cup Greek yogurt

1/4 cup pumpkin puree

1 large egg

6 tablespoons brown sugar or maple syrup

1.5 tablespoons cornstarch or flour

1 1/2 teaspoon pumpkin spice

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Instructions

1. Preheat oven to 350°F and grease a 6-inch springform pan.

2. Combine graham crumbs, sugar, salt, and melted butter. Press into pan and bake 10–12 minutes.

3. In a blender, combine all cheesecake ingredients. Blend until smooth.

4. Pour into prepared crust or greased pan.

5. Bake for 30–35 minutes, until edges are set and center is slightly jiggly.

6. Cool completely at room temp, then chill several hours or overnight.

7. Serve cold or slightly warmed. Add toppings if desired.

Notes

You can double this recipe and use an 8–9 inch pan.

Store in fridge for up to 5 days, or freeze for 2 months.

Use a flax egg for egg-free version.

Use maple syrup instead of sugar for refined sugar-free option.

Author: Emily Frost
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 14g
Sodium: 180mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg