Cottage Cheese and Pumpkin Casserole

Cottage Cheese and Pumpkin Casserole



Bright orange colour, light texture and seductively delicate taste – you will have no problem waking up earlier to start the day with this delicious pumpkin-and-cottage-cheese casserole!

This tasty dish will fill you up for several hours, providing you with nutrients and vitamins as well. After all, pumpkins contain a large amount of beta-carotene, phosphorus and potassium, and cottage cheese provides your body with protein and calcium.

Use nutmeg pumpkin to make the casserole, as it is quite sweet and smells nice. To give the dish a softer texture, use rice flour instead of wheat flour. Pumpkin and cottage cheese go perfectly with dried fruits such as raisins, dried apricots, prunes, so feel free to add them to the casserole and enjoy new flavours.

To prevent the casserole from burning and to help it brown nicely in the oven, grease the bottom of the baking tin with butter and sprinkle it with semolina.

A healthy tandem of pumpkin and cottage cheese is sure to please your loved ones. So do not be surprised when this golden brown delicacy disappears from the table while still hot!

Cottage Cheese and Pumpkin Casserole Recipe

Rich pumpkin and cottage cheese casserole is perfect for breakfast. And it will taste even better with sour cream, condensed milk, honey or jam!

Cottage Cheese and Pumpkin CasseroleBaked products
Easy Breakfast


Cottage cheese, RudTM, 9% 400 g
Pumpkin 500 g
Eggs 2
Wheat flour 2 tbsp
Volohodske butter, 82.5% 1 tbsp
Sugar 3 tbsp
Vanilla sugar 1 tsp
Salt a pinch
Sour cream by RudTM, 21% 1 tbsp
Semolina 20 g
Powdered sugar to taste
“RUD” 82.5%
Dairy butter
“RUD” 82.5%
Dairy products sour cream
Sour Cream 21%
Dairy products curd cheese
Curd cheese 9%
Cottage Cheese and Pumpkin Casserole Recipe

Steps to Make It

1. Wash the pumpkin, wipe dry and cut in half. Place half of the pumpkin (about 500 g) on a baking tray and bake in the oven for 30 minutes at 180 °C.

Then transfer spoonfuls of hot pumpkin pulp into a deep bowl.

2. Add cottage cheese, eggs, a pinch of salt, vanilla and regular sugar and flour. Mix all the ingredients with a mixer until smooth.

3. Grease the baking tray with butter, sprinkle with semolina. Spread the pumpkin and cottage cheese mixture.

4. Preheat the oven to 180 °C and bake the casserole for 35-40 minutes, until golden brown.

5. Wait until the casserole has cooled a bit, sprinkle with powdered sugar, cut into pieces and serve on plates.

Dress with sour cream and enjoy to the last crumb!

Sign up to write a comment
Subscribe to our newsletter
Thank you!
The first digest is coming soon.

Be the first to read about the company’s events, special offers, new tasty products, useful articles and recipes.