Cottage Cheese Pumpkin Pie Recipe
Introduction
Cottage Cheese Pumpkin Pie is a delightful twist on the traditional dessert, offering a creamy, high-protein alternative without a crust. This silky, custard-like pie combines pumpkin purée and smooth cottage cheese for a comforting fall treat that’s both wholesome and delicious.
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, or a sprinkle of cinnamon
Instructions
- 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.
- Step 2: Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy for a silky, custard-like texture.
- Step 3: In a large mixing bowl, beat the eggs with a hand mixer or whisk until frothy.
- Step 4: Stir in the pumpkin purée, blended cottage cheese, and vanilla extract until well combined and smooth.
- Step 5: Add the coconut flour or cornstarch, sweetener, pumpkin pie spice, and a pinch of salt. Mix until the batter is thick, silky, 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, or until the edges are lightly golden and the center is just set but still has a slight jiggle when the dish is gently shaken.
- Step 8: Let the pie cool for 10–15 minutes before slicing. Serve warm or chilled, topped with whipped cream, pecans, or a sprinkle of cinnamon if desired.
Tips & Variations
- Use full-fat cottage cheese for a richer, creamier texture.
- For a nut-free crust option, sprinkle crushed pecans on top instead of adding a crust.
- Adjust the sweetener to your taste, especially if using different keto sweeteners with varying sweetness levels.
- Try adding a tablespoon of maple syrup for a natural sweetness if not keeping it keto.
Storage
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. This pie also freezes well—wrap tightly and freeze for up to 1 month, thaw in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of keto sweetener?
Yes, you can substitute regular granulated sugar for the keto sweetener at a 1:1 ratio. Keep in mind the carb count will be higher.
What if I don’t have coconut flour or cornstarch?
You can substitute with arrowroot powder or tapioca starch in equal amounts to achieve similar thickening and texture.
Print
Cottage Cheese Pumpkin Pie Recipe
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Cottage Cheese Pumpkin Pie is a protein-packed, low-carb twist on the classic pumpkin dessert. Using smooth blended cottage cheese and pumpkin purée, combined with warm spices and a keto-friendly sweetener, this pie delivers a silky custard-like texture without a crust. It’s baked to a golden perfection and can be enjoyed warm or chilled, making it a delightful and wholesome treat for fall or any occasion.
Ingredients
Pie Filling
- 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: 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 to ensure easy removal of the pie.
- Blend the cottage cheese: Place the cottage cheese in a blender or food processor and blend thoroughly until smooth and creamy, creating a silky, custard-like texture for the pie filling.
- Whisk the eggs: In a large mixing bowl, beat the eggs with a hand mixer or whisk until frothy, incorporating air to give the pie a light texture.
- Combine wet ingredients: Add the pumpkin purée, blended cottage cheese, and vanilla extract to the eggs. Mix until the mixture is smooth and fully 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 consistency.
- Pour and smooth: Pour the batter into the prepared baking dish and spread it evenly using a spatula to create a uniform surface.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the edges turn lightly golden and the center is just set. The center should have a slight jiggle when gently shaken.
- Cool and serve: Allow the pie to cool for 10 to 15 minutes before slicing. Serve warm or chilled, optionally garnished with whipped cream, crushed pecans, or a sprinkle of cinnamon.
Notes
- Blending the cottage cheese until smooth is key to achieving the creamy custard texture.
- You can substitute coconut flour with cornstarch if you prefer a more neutral taste.
- Adjust the keto sweetener amount to your preferred sweetness level.
- This pie contains no crust, making it a lower-carb and gluten-free option.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For a vegan alternative, substitute eggs with a suitable egg replacer and ensure cottage cheese is replaced with a plant-based creamy alternative.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie, cottage cheese, keto dessert, low carb, gluten free, pumpkin spice, high protein dessert
