Cottage Cheese Pumpkin Pie

5 from 1 vote

Cottage Cheese Pumpkin Pie

Creamy, silky, and perfectly spiced, this Cottage Cheese Pumpkin Pie is a healthier take on a fall favorite. High in protein, gluten-free, and naturally low in carbs, it’s made with simple ingredients like pumpkin puree, cottage cheese, and warm pumpkin spices.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Keyword: Cottage Cheese Pumpkin Pie

Servings: serving

Calories: 116kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

2 cups pumpkin purée not pumpkin pie filling
2 cups cottage cheese 2% or full-fat
4 eggs large
2 tablespoons coconut flour or cornstarch
1 cup granulated keto sweetener like 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, or a sprinkle of cinnamon

US Customary - Metric

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. This step makes the texture silky and custard-like.
Whisk the eggs: In a large mixing bowl, beat the eggs with a hand mixer or whisk until frothy.
Combine wet ingredients: Add the pumpkin purée, blended cottage cheese, and vanilla extract to the eggs. Mix until everything is well combined and smooth.
Add dry ingredients: Stir in the coconut flour or cornstarch, sweetener, pumpkin pie spice, and salt. Mix until the batter is thick, silky, and uniform.
Pour and smooth: Transfer the mixture to the prepared baking dish and spread it evenly with a spatula.
Bake: Bake for 35–40 minutes, or until the edges are lightly golden and the center is just set. It should still have a slight jiggle when you gently shake the dish.
Cool and serve: Let it cool for about 10–15 minutes before slicing. Enjoy it warm or chilled - it tastes like a light, crustless, high-protein pumpkin cheesecake!

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Nutrition