Cottage cheese and pumpkin casserole

Cottage cheese and pumpkin casserole is a bright treat for the whole family that will serve as a complete breakfast, snack or dessert. Sweet pastries will interestingly diversify your home table. To prepare your own, be sure to take note of the culinary selection of six recipes with step-by-step photographs.

Cottage cheese and pumpkin casserole with semolina in the oven

Cottage cheese and pumpkin casserole with semolina in the oven will delight you with a pleasant sweet taste, airy texture and bright appearance. Prepare a delicious treat for a family breakfast, snack or tea party. Your loved ones will not be able to resist such interesting pastries.

1. 
   We wash the pumpkin, remove the pulp, and then cut it into large pieces. Place on a baking sheet with parchment and place in an oven preheated to 180 degrees for 40-45 minutes.
2. 
   Place cottage cheese, half semolina, half sugar, vanillin and one chicken egg in a deep bowl.
3. 
   Beat the contents of the bowl with a blender. Then add pre-washed and dried raisins into this mixture.
4. 
   Cool the finished pumpkin.Remove the peel and grind the pieces with a blender until you obtain a homogeneous paste.
5. 
   Add the remaining sugar, semolina and chicken egg to the pumpkin puree. Stir until smooth.
6. 
   Coat the baking dish with oil. We spread the curd and pumpkin mixture here in layers.
7. 
   Bake the treat for one hour at 180 degrees.
8. 
   Cottage cheese and pumpkin casserole with semolina in the oven is ready. Cut into portions and enjoy!

Cottage cheese and pumpkin casserole “Zebra”

Cottage cheese and pumpkin casserole “Zebra” is a bright dessert for your home tea party or holiday. The treat tastes interesting and is moderately sweet. It is not difficult to prepare it at home. Use a proven step-by-step recipe from our culinary selection for this.

Cooking time – 1 hour 20 minutes

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Pumpkin – 250 gr.
• Cottage cheese – 150 gr.
• Egg – 2 pcs.
• Sugar – 4 tbsp.
• Starch – 2 tbsp.
• Kefir – 80 ml.
• Salt – 2 pinches.
• Vanillin – 1.5 g.
• Orange zest – 1 tsp.

Cooking process:

Step 1. Peel the pumpkin and cut it into small cubes, then bake in foil for 20-25 minutes. Suitable temperature is 180 degrees.

Step 2. Cool the pumpkin pieces slightly and grind them in a blender to a paste.

Step 3. Add one egg, orange zest, two tablespoons of sugar, a spoonful of starch and a pinch of salt to the pumpkin mixture. Whisk everything together.

Step 4. Now let's prepare the curd base. To do this, combine cottage cheese, egg, kefir, remaining sugar, starch, vanillin and a pinch of salt. Beat until smooth.

Step 5. We got two masses: pumpkin and curd.

Step 6. Line the baking pan with parchment.Pour one or two tablespoons of curd and pumpkin mixture into the center of the mold one by one. Pour in until the entire form is filled. Bake the treat for 40-60 minutes at a temperature of 180 degrees.

Step 7. Cottage cheese and pumpkin casserole “Zebra” is ready. Serve and enjoy!

Cottage cheese casserole with pumpkin in a slow cooker

Cottage cheese casserole with pumpkin in a slow cooker is an easy way to please your loved ones with an appetizing and nutritious dessert. To prepare sweet pastries using kitchen appliances, use a proven step-by-step recipe from our selection. Serve the finished casserole for breakfast or with a cup of hot tea.

Cooking time – 1 hour 30 minutes

Cooking time – 20 minutes

Servings – 8

Ingredients:

• Cottage cheese – 400 gr.
• Pumpkin – 250 gr.
• Apple – 200 gr.
• Kefir – 100 ml.
• Semolina – 4 tbsp.
• Egg – 2 pcs.
• Sugar – 5 tbsp.
• Butter – 30 gr.

Cooking process:

Step 1. Prepare the necessary products according to the list. Wash and peel the pumpkin in advance.

Step 2. Pour semolina with kefir for 20 minutes. Cut the pumpkin into small pieces and simmer until soft in a small amount of water, then mash until pureed. Grate the peeled apples on a coarse grater.

Step 3. Place cottage cheese, egg yolks and sugar in a deep bowl. Grind the contents to a smooth, soft mass. Place the egg whites in the refrigerator for a while.

Step 4. Place pieces of butter and swollen semolina here. Mix.

Step 5. Place pumpkin and apples here. If using raw pumpkin, squeeze out the juice. Mix thoroughly.

Step 6. Beat the whites and add them to the total mass. Mix carefully with a spatula.

Step 7. Coat the multicooker bowl with butter. We put the workpiece here.Cook in baking mode for 1 hour 10 minutes.

Step 8. Cottage cheese casserole with pumpkin in a slow cooker is ready. Serve to the table!

Cottage cheese and pumpkin casserole without semolina

Cottage cheese and pumpkin casserole without semolina is a tender and airy dessert for your home tea party or holiday. The treat turns out appetizing and moderately sweet. Anyone can prepare it at home. Use a proven step-by-step recipe from our culinary selection for this.

Cooking time – 1 hour 30 minutes

Cooking time – 20 minutes

Servings – 8

Ingredients:

• Cottage cheese – 400 gr.
• Pumpkin – 500 gr.
• Egg – 2 pcs.
• Flour – 2 tbsp.
• Sugar – 3 tbsp.
• Vanilla sugar – 1 tsp.
• Salt – 1 pinch.
• Butter – 1 tbsp.
• Chocolate – 1 bar.

Cooking process:

Step 1. Wash the pumpkin, dry it and bake for 30 minutes at 180 degrees. Then use a spoon to scoop out the pulp into a deep bowl.

Step 2. Add cottage cheese, eggs, regular and vanilla sugar to the pulp.

Step 3. Add two tablespoons of flour.

Step 4. Grind all ingredients with a blender until smooth.

Step 5. Transfer the dough into a buttered baking dish. Cook for 35-40 minutes at 180 degrees.

Step 6. Decorate the finished dessert with grated chocolate.

Step 7. Cottage cheese and pumpkin casserole without semolina is ready. Serve to the table!

PP cottage cheese and pumpkin casserole

PP cottage cheese and pumpkin casserole is a delicious and healthy treat for your breakfast, snack or tea party. Such pastries turn out very tender, airy and moderately sweet. To prepare at home, use the step-by-step recipe from our selection.

Cooking time – 1 hour 30 minutes

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Cottage cheese – 200 gr.
• Peeled pumpkin – 200 gr.
• Egg – 1 pc.
• Corn starch – 40 gr.
• Sweetener - to taste.

Cooking process:

Step 1. Prepare the necessary ingredients from the list. Wash the pumpkin, peel and cut into small cubes.

Step 2. Place the pumpkin cubes in a baking dish with foil. Bake at 180 degrees for 40 minutes or microwave at full power for 7-9 minutes.

Step 3. Place the cottage cheese in a deep bowl. Blend it with a blender until it becomes a fine paste.

Step 4. Place the egg and cornstarch here. We interrupt everything again.

Step 5. Add softened pumpkin and sweetener to the total mass. Continue using the blender until you obtain a soft, homogeneous mass.

Step 6. Pour the dough into a baking pan lined with parchment. Bake for 40 minutes at 160 degrees.

Step 7. PP cottage cheese and pumpkin casserole is ready. Decorate the dessert as you wish and serve!

Cottage cheese and pumpkin casserole with poppy seeds

Cottage cheese and pumpkin casserole with poppy seeds is a bright and delicious dessert for your home tea party or holiday. The treat is nutritious and moderately sweet. It is not difficult to prepare it at home. Use a proven step-by-step recipe with step-by-step photographs for this.

Cooking time – 1 hour 40 minutes

Cooking time – 20 minutes

Servings – 8

Ingredients:

For the curd base:

• Cottage cheese – 500 gr.
• Egg – 2 pcs.
• Sour cream – 1 tbsp.
• Starch – 1 tbsp.
• Sugar – 100 gr.
• Poppy – 10 gr.

For the pumpkin base:

• Pumpkin puree – 500 gr.
• Egg – 2 pcs.
• Sugar – 70 gr.
• Starch – 1 tbsp.

For filling:

• Sour cream – 100 gr.
• Pumpkin puree – 100 gr.
• Egg – 2 pcs.
• Sugar – 20 gr.

Cooking process:

Step 1. First, prepare the curd base.Grind the cottage cheese and place it in a deep bowl. We supplement the product with egg, sugar and sour cream. Grind with a blender until smooth.

Step 2. Add poppy seeds and starch to the curd mass. Mix the contents.

Step 3. In another deep bowl, combine pumpkin puree, chicken eggs and sugar. Beat until smooth.

Step 4. Stir starch into the pumpkin mixture.

Step 5. Cover the baking pan with parchment. Using spoons, alternately place the curd and pumpkin bases in the center. Continue until we fill out the entire form.

Step 6. You can draw patterns with a wooden skewer. Next, place the workpiece in an oven preheated to 170 degrees for 55-60 minutes.

Step 7. To fill, beat pumpkin puree, sour cream, eggs and sugar.

Step 8. Pour the mixture over the finished pie and bake for another 7-10 minutes.
Step 9. Cottage cheese and pumpkin casserole with poppy seeds is ready. Cut into portions and serve!