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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.

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

  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 to ensure easy removal of the pie.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour and smooth: Transfer the prepared batter into the greased or lined baking dish, spreading it evenly with a spatula for uniform baking.
  7. 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.
  8. 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

Find it online: https://kitchenbynora.com/cottage-cheese-pumpkin-pie-recipe/