Introduction

This Cottage Cheese Pumpkin Pie is a unique twist on the classic dessert, offering a light and protein-packed alternative. Made without a crust, it’s silky, custard-like, and perfectly spiced for fall. Whether you enjoy it warm or chilled, it’s a comforting treat that’s both satisfying and wholesome.

Cottage Cheese Pumpkin Pie Recipe - Recipe Image

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 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch of cloves)
Pinch of salt
Optional toppings: whipped cream, crushed pecans, or a sprinkle of cinnamon

Instructions

Step 1: Preheat the 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.
Step 2: Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy for a silky texture.
Step 3: In a large mixing bowl, whisk the eggs until frothy using a hand mixer or a whisk.
Step 4: Combine the pumpkin purée, blended cottage cheese, and vanilla extract with the eggs. Mix until smooth and well combined.
Step 5: Stir in the coconut flour or cornstarch, sweetener, pumpkin pie spice, and a pinch of salt until the batter is thick and uniform.
Step 6: Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
Step 7: Bake for 35–40 minutes, until the edges are lightly golden and the center is just set but still slightly jiggly when gently shaken.
Step 8: Let the pie cool for 10–15 minutes before slicing. Serve warm or chilled, optionally topped with whipped cream, crushed pecans, or a sprinkle of cinnamon.

Tips & Variations

For a dairy-free version, substitute the cottage cheese with silken tofu or a plant-based cream cheese.
Adjust the sweetness to your preference by tasting the batter before baking and adding more sweetener if desired.
Try adding a tablespoon of maple syrup for a richer flavor if not on a strict keto diet.
To make it grain-free, ensure you use coconut flour; cornstarch can be used if you don’t avoid grains.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 4 days. It tastes delicious chilled and can be gently reheated in the microwave for 20–30 seconds if you prefer it warm. Do not freeze as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, it’s best to use plain pumpkin purée as canned pumpkin pie filling contains added sugars and spices that will affect the flavor and texture of this recipe.

What if I don’t have pumpkin pie spice?

You can make your own by mixing 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. This blend closely replicates pumpkin pie spice.

Cottage Cheese Pumpkin Pie Recipe

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★★★★★

5 from 144 reviews

This Cottage Cheese Pumpkin Pie is a creamy, high-protein twist on the classic pumpkin dessert. Made with smooth blended cottage cheese and pumpkin purée, it offers a custard-like texture without the need for a traditional crust. Naturally sweetened with a keto-friendly sweetener and spiced perfectly with pumpkin pie spice, it’s a lighter, gluten-free, and low-carb alternative perfect for autumn and holiday gatherings.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

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 teaspoons vanilla extract
2 teaspoons 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 to ensure easy removal of the pie.
Blend the cottage cheese: Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy. This step is crucial to achieve the silky, custard-like texture of the pie filling.
Whisk the eggs: In a large mixing bowl, use a hand mixer or whisk to beat the eggs until they become frothy, incorporating air for a light texture.
Combine wet ingredients: Add the pumpkin purée, blended cottage cheese, and vanilla extract to the beaten eggs. Mix thoroughly until the mixture is smooth and evenly combined.
Add dry ingredients: Stir in the coconut flour (or cornstarch), keto sweetener, pumpkin pie spice, and a pinch of salt. Mix well until the batter is thick, silky, and uniform in consistency.
Pour and smooth: Transfer the prepared batter into the greased or lined baking dish, spreading it evenly with a spatula for uniform baking.
Bake: Place the dish in the oven and bake for 35 to 40 minutes, or until the edges are lightly golden and the center is just set but still slightly jiggly when the dish is gently shaken.
Cool and serve: Allow the pie to cool for 10 to 15 minutes before slicing. Serve warm or chilled, optionally topped with whipped cream, crushed pecans, or a sprinkle of cinnamon. This pie offers a delicious, crustless, and protein-rich alternative to traditional pumpkin pies.

Notes

For a smoother texture, ensure the cottage cheese is well-blended before mixing with other ingredients.
You can substitute coconut flour with cornstarch if you prefer a different thickening agent.
Adjust the amount of sweetener to your taste preference.
Using pumpkin pie spice simplifies the recipe, but alternatively, you can combine cinnamon, nutmeg, ginger, and cloves individually.
This recipe is naturally gluten-free and suitable for those on low-carb or keto diets when using appropriate sweeteners.
Allowing the pie to cool slightly helps the custard set properly, making slicing easier.

Keywords: Cottage Cheese Pumpkin Pie, High Protein Pumpkin Pie, Keto Pumpkin Pie, Gluten-Free Pumpkin Dessert, Low Carb Pumpkin Pie, Healthy Pumpkin Pie, Pumpkin Cheesecake Alternative