Cottage Cheese Pumpkin Pie Recipe

Introduction

This Cottage Cheese Pumpkin Pie offers a light, high-protein twist on traditional pumpkin pie. Smooth and custard-like, it’s perfect for those who want a creamy dessert without the heavy crust.

Ingredients

• 2 cups pumpkin purée (not pumpkin pie filling)
• 2 cups cottage cheese (2% or full-fat)
• 4 large eggs
• 2 tablespoons coconut flour (or cornstarch)
• 1 cup granulated keto sweetener (like allulose or monk fruit blend, to taste)
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + pinch of cloves)
• Pinch of salt
• Optional toppings: whipped cream, crushed pecans, or a sprinkle of cinnamon

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Lightly grease an 8-inch (20 cm) round baking dish or line the bottom with parchment paper for easy removal.
2. Step 2: Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy. This ensures a silky, custard-like texture.
3. Step 3: In a large bowl, whisk the eggs until frothy using a hand mixer or a whisk.
4. Step 4: Add the pumpkin purée, blended cottage cheese, and vanilla extract to the eggs. Mix until the ingredients are fully combined and smooth.
5. Step 5: Stir in the coconut flour or cornstarch, sweetener, pumpkin pie spice, and salt. Mix until the batter is thick and uniform.
6. Step 6: Pour the batter into the prepared baking dish and spread it evenly with a spatula.
7. Step 7: Bake for 35–40 minutes, or until the edges are lightly golden and the center is just set but still slightly jiggly when gently shaken.
8. Step 8: Allow the pie to cool for 10–15 minutes before slicing. Serve warm or chilled, and add optional toppings if desired.

Tips & Variations

• For a nutty flavor, try adding a handful of ground pecans to the batter.
• Use full-fat cottage cheese for a richer, creamier texture.
• If you prefer a sweeter pie, adjust the keto sweetener to taste.
• Substitute pumpkin pie spice with your own blend of cinnamon, nutmeg, ginger, and cloves for a personalized touch.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. This pie maintains its texture well when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour or cornstarch?

Yes, you can substitute with regular all-purpose flour, but use about 1 to 1 ½ tablespoons since it absorbs liquid differently. The texture may be slightly less firm.

Is this pie suitable for people on a keto diet?

Yes, by using a keto-friendly sweetener and coconut flour, this pie is low in carbs and fits well within a ketogenic diet.

Cottage Cheese Pumpkin Pie Recipe

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★★★★★

5 from 124 reviews

A light and high-protein crustless pumpkin pie made with smooth cottage cheese and pumpkin purée, blended into a creamy custard-like filling. This keto-friendly dessert is naturally sweetened and spiced with warm pumpkin pie spices, baked to a perfect silky texture and served warm or chilled.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups pumpkin purée (not pumpkin pie filling)
• 2 cups cottage cheese (2% or full-fat)
• 4 large eggs
• 2 tablespoons coconut flour (or cornstarch)
• 1 cup granulated keto sweetener (such as allulose or monk fruit blend, to taste)
• 2 tsp vanilla extract
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch of cloves)
• Pinch of salt

Optional Toppings

• Whipped cream
• Crushed pecans
• Sprinkle of cinnamon

Instructions

1. Preheat the oven: Set your oven to 180°C (350°F). Lightly grease an 8-inch (20 cm) round baking dish or line the bottom with parchment paper for easy removal.
2. Blend the cottage cheese: Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy, creating a silky custard-like texture.
3. Whisk the eggs: In a large mixing bowl, beat the eggs with a hand mixer or whisk until frothy to incorporate air for a lighter texture.
4. Combine wet ingredients: Add the pumpkin purée, blended cottage cheese, and vanilla extract to the beaten eggs. Mix thoroughly until smooth and well combined.
5. Add dry ingredients: Stir in the coconut flour or cornstarch, keto sweetener, pumpkin pie spice, and a pinch of salt. Mix until the batter is thick, silky, and uniform in texture.
6. Pour and smooth: Transfer the mixture into the prepared baking dish and spread it evenly with a spatula for an even bake.
7. Bake: Place the dish in the oven and bake for 35–40 minutes, or until the edges turn lightly golden and the center is just set with a slight jiggle when gently shaken.
8. Cool and serve: Allow the pie to cool for 10–15 minutes before slicing. Serve warm or chilled, optionally topping with whipped cream, crushed pecans, or a sprinkle of cinnamon for added flavor.

Notes

• Using blended cottage cheese creates a smooth, custard-like texture that improves the pie’s consistency.
• The pie is naturally low-carb and keto-friendly when using keto sweeteners like allulose or monk fruit.
• Optional toppings such as whipped cream and crushed pecans add texture and flavor but can be omitted for a lower calorie version.
• Ensure the pumpkin purée is pure pumpkin, not pumpkin pie filling, to control sweetness and flavor.
• Cooling slightly before slicing helps the pie set better and makes slicing easier.

Keywords: pumpkin pie, cottage cheese, keto dessert, low carb pumpkin pie, gluten free pumpkin pie, crustless pumpkin pie, high protein dessert