Ingredients:

  • 1 cup (225g) Cottage Cheese (4% fat recommended)
  • 1/4 cup (60g) Pumpkin Purée (not pie filling)
  • 1 tablespoon (15ml) Maple Syrup (Grade A dark)
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Nutmeg
  • Tiny pinch of Salt
  • 1 tablespoon (10g) Toasted Pecans or Walnuts, roughly chopped (for topping)
  • Extra Drizzle of Maple Syrup (for serving)

Instructions:

  1. In a small saucepan or microwave-safe bowl, combine the cottage cheese, pumpkin purée, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt.
  2. Heat the mixture gently over low heat on the stovetop, stirring constantly for 3–5 minutes, just until warmed through and fragrant. Alternatively, microwave in 30-second bursts, stirring well between each, until warm (about 1-2 minutes total). Do not allow the mixture to boil.
  3. Remove from heat. The warmth should slightly soften the curds, creating a creamier consistency. Taste and adjust sweetener or spice level as desired.
  4. Transfer the warm pumpkin mixture immediately into your serving bowl. Top generously with the chopped toasted nuts and finish with an extra drizzle of maple syrup before serving.