Pumpkin curd casserole

We prepare products for the casserole: we take eggs, milk and cottage cheese from the refrigerator so that they have time to reach room temperature.

Peel and seed the pumpkin, rinse and dry. Rub the pulp on a fine grater and mix with cinnamon.

Put cottage cheese, sugar in a separate bowl and break eggs there. Using an immersion blender, punch the mixture until smooth. Pour semolina, vanillin into the curd-egg mass, pour in milk, add baking powder. Stir everything thoroughly with a whisk until the ingredients are completely mixed. Divide the resulting mixture into two equal parts.

Add the grated pumpkin with cinnamon to the second part of the curd dough, mix the components well.

Grease the baking dish with oil. You can also line the baking dish with oiled parchment to make it easier to reach the casserole later. Preheat the oven to 180 degrees. Put both mixtures into the mold alternately with a tablespoon, trying not to mix the borders. Spreading independently, the masses will form a fantasy pattern. We put the form with the future casserole on the middle level of the oven and bake for forty to fifty minutes, focusing on our oven. By the end of baking, the casserole will grow slightly in size and become slightly browned. We take the finished dish out of the oven and let it cool slightly. Remove from the mold, cut into portions and serve.