Ingredients
Scale
- 2 cups 100% pure pumpkin puree (not pumpkin pie filling)
- 2 cups low-fat or whole milk cottage cheese
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup crushed pecans (for the topping)
- 1/4 cup rolled oats (for the topping)
Instructions
- Step 1: Preparation. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish with non-stick cooking spray or a small amount of coconut oil. Set the dish aside while you prepare the batter.
- Step 2: Blend the Base. Place the cottage cheese in a high-speed blender or food processor. Blend until the texture is completely smooth and no lumps remain. This step is crucial for achieving a silky, custard-like consistency in the final casserole.
- Step 3: Combine Ingredients. In a large mixing bowl, whisk the eggs together. Add the blended cottage cheese, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir until the mixture is uniform and well combined.
- Step 4: Add Topping and Bake. Pour the pumpkin mixture into the prepared baking dish. In a small bowl, toss the crushed pecans and oats together, then sprinkle them evenly over the top of the casserole. Place the dish in the center rack of the oven and bake for 40 to 45 minutes, or until the center is set and the edges are slightly golden.
- Step 5: Cool and Serve. Remove the casserole from the oven and let it cool for at least 15 minutes before serving. This allows the protein structures to firm up, making it easier to slice. Serve warm or at room temperature.
- Cook Time: 60 minutes