Ingredients
Equipment
Method
Blend the pumpkin cottage cheese
- Blend the full-fat cottage cheese and pumpkin puree until completely smooth, with no visible curds. Use the blender until the mixture looks uniformly creamy.
- Add maple syrup, pumpkin pie spice, cinnamon, and vanilla extract, then blend again until fully combined. Stop and scrape down the sides as needed so everything blends evenly.
Assemble the bowl
- Pour the pumpkin cottage cheese mixture into a bowl. Make sure the surface is smooth and level.
- Arrange granola, pecans, and any other desired toppings on one side of the bowl. Keep the toppings grouped so they stay crunchy.
- Drizzle with maple syrup and dust with pumpkin pie spice. Add the spice lightly for a visible speckled finish.
- Serve immediately. Eat right away to keep the topping from softening.
Notes
Pro tip: blend long enough that the pumpkin is fully streak-free—this creates the smooth, whipped texture. Store leftover mixture in an airtight container in the refrigerator for up to 3 days, then stir and assemble with fresh granola and pecans. Freezing is not recommended because the texture can become grainy after thawing. For a dairy-free swap, use a plain unsweetened high-protein dairy alternative cottage cheese if available, then follow the same blending and topping steps.
