Cottage Cheese Casserole with Pumpkin in the Oven
Airy and wholesome! A true culinary masterpiece! Cottage cheese casserole with pumpkin baked in the oven turns out with an interesting pattern. It will appeal even to the pickiest gourmets. Try it and you will love it!
Updated : 17 March, 2026
Easy
About 1 hour.
Ingredients
800 grams
Curd
170 grams
Pumpkin
60 milliliters
Water
3
Eggs
to taste
Salt
3.5 tablespoon
Sugar
1 teaspoon
Vanilla sugar
2 tablespoon
Wheat flour
0.5 teaspoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake cottage cheese casserole with pumpkin in the oven? Prepare all the necessary ingredients. Choose a juicy and sweet pumpkin for the casserole; I used butternut squash. Wash the pumpkin under running water, peel it, remove the seeds, and grate it on a coarse grater. Transfer it to a saucepan and pour in the water. Simmer over low heat, stirring from time to time, until tender, about 15 minutes. Instead of cooking it, you can bake the pumpkin in large pieces in the oven, but simmering is faster.
Step 2
Transfer the pumpkin to a tall blender cup and blend with an immersion blender until smooth. Set the purée aside for now.
Step 3
Do not use dry cottage cheese. Cottage cheese in rectangular blocks works perfectly, or soft cottage cheese in a tube-like package, like mine, that can be squeezed out by hand. Put the cottage cheese into a bowl.
Step 4
Add the eggs to the same bowl.
Step 5
Add the salt for flavor balance, as well as the regular sugar and vanilla sugar.
Step 6
Use a mixer to blend the cottage cheese mixture into a smooth, uniform mass.
Step 7
Now we need to divide the cottage cheese mixture into two parts: white and orange. Transfer all of the pumpkin purée and 300 grams of the cottage cheese mixture from the first bowl into a separate bowl.
Step 8
Mix the pumpkin-cottage cheese mixture. Because of the added purée, it will be more liquid than the white mixture. Add enough flour so that the thickness of the white and orange mixtures becomes approximately equal. I added 2 tablespoons, but judge by the consistency. Do not add flour to the white mixture.
Step 9
Transfer the mixtures into two separate piping bags. The long ends can be secured with rubber bands and then cut.
Step 10
Grease a baking pan with oil. Mine is a silicone pan with an inner diameter of 18 cm, about 7 inches, and sides 5 cm high, about 2 inches. Cut off about 2 cm, about 3/4 inch, from the pointed sealed ends of the piping bags and carefully pipe the mixtures in rings, alternating the colors, starting with the largest outer ring. As soon as the first layer is completely filled with colorful rings, start the second layer in a checkerboard pattern. That means trying to place a white ring above an orange one, and an orange ring above a white one.
Step 11
I ended up with three layers. If you like, you can make a pattern on the surface. Using a toothpick, draw several lines from the center to the edges, and then between those lines, draw from the edges toward the center. Bake the casserole until the cottage cheese mixture is set and the top is lightly golden, for about 1 hour in an oven preheated to 150°C (300°F). The time and temperature are approximate and may vary a lot.
Step 12
In any case, the cottage cheese casserole without semolina should rise well and become springy not only at the edges but also in the center. Once the casserole is done, turn off the oven and leave the pan inside for about 20 minutes so it cools gradually. This way the casserole will lose as little volume as possible.
Author note
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