Cottage Cheese Pumpkin Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine wet ingredients: Add the pumpkin purée, blended cottage cheese, and vanilla extract to the beaten eggs. Mix thoroughly until smooth and well combined.
- 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.
- Pour and smooth: Transfer the mixture into the prepared baking dish and spread it evenly with a spatula for an even bake.
- 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.
- 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
Find it online: https://topreci.com/cottage-cheese-pumpkin-pie-recipe/
