Pumpkin and Cottage Cheese Casserole

Pumpkin and cottage cheese casserole is a hearty, wholesome dessert made of two batters, cottage cheese and pumpkin, layered like a "Zebra" cake, topped with a yogurt glaze. It's made from simple ingredients and yields a generous amount. I recommend letting the casserole cool right in the oven - buon appetito!

Pumpkin and Cottage Cheese Casserole

A layered cottage cheese and pumpkin casserole with a hint of orange, topped with a delicate yogurt glaze.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 10 servings

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Cottage cheese layer

• 500 g cottage cheese homemade, full-fat
• 2 eggs
• 100 g sugar
• 1 tbsp cornstarch or potato starch or flour
• vanillin

Pumpkin layer

• 500 g boiled or baked pumpkin thick puree
• 2 eggs
• 100 g sugar
• 2 tbsp cornstarch or potato starch or flour
• orange essence or zest of one orange

Glaze

• 100 g yogurt or sour cream
• 100 g boiled or baked pumpkin thick puree
• 2 eggs
• 30 g sugar

Method

 

1. Grease a baking dish (I use a glass one) with vegetable oil.
2. Boil or bake the pumpkin and blend into a puree. Set aside 500g for the pumpkin layer and 100g for the glaze.
3. Blend the cottage cheese mixture until smooth, then separately blend the pumpkin mixture.
4. Pour the two mixtures into the dish alternately, like a Zebra cake. If the cottage cheese mixture is dense, spoon it in randomly and pour the pumpkin mixture over it, alternating a couple of layers.
5. Bake at 160°C for 40-50 minutes.
6. Meanwhile, blend the ingredients for the glaze. Take out the casserole, pour the glaze over it and return to the oven for another 20-30 minutes.
7. Let the finished casserole cool in the oven, then remove and slice.
   

Tips

• It's handy to make the pumpkin puree ahead of time: 500g goes into the pumpkin layer and 100g into the glaze.
• If the cottage cheese is homemade and very dense, spoon the cottage cheese batter randomly and pour the pumpkin batter over it.
• In a silicone pan the casserole bakes faster - watch your own oven.
• You can use either cornstarch or potato starch, or even flour.