If you’re looking for a lighter, protein-packed alternative to traditional pumpkin pie that still hits all those warm, cozy fall notes — this cottage cheese pumpkin pie is exactly what your holiday table needs. It’s velvety, rich in flavor, and surprisingly simple to make. You’ll blend everything in one go, bake, chill, and slice. That’s it.
This article walks you through why you’ll love this easy fall dessert, how the ingredients come together beautifully, and the step-by-step process to get it perfect every time. Whether you’re hosting Thanksgiving dinner or just want a cozy, healthy treat, this cottage cheese pumpkin pie delivers comfort and nutrition in every bite.
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Pumpkin Pie
Creamy, Light, and Protein-Rich Dessert for Fall
There’s something incredibly nostalgic about baking during the holidays. For me, this cottage cheese pumpkin pie started as an experiment one busy November afternoon — my kids were helping me prep pie crusts, and I realized I was out of evaporated milk. All I had was a tub of cottage cheese in the fridge. With fingers crossed, I tossed it into the blender with the pumpkin puree, eggs, spices, and sweetener.
What came out of the oven was a creamy, custard-like pie with just the right touch of tang — and it was an instant hit. No one guessed it had cottage cheese in it. That’s when I knew I had to share it here on Frosty Recipes. It’s now part of our regular lineup alongside Pumpkin Cottage Cheese Cheesecake Bars and Pumpkin Cottage Cheese Pancakes.
Not only does cottage cheese make this pie creamy and indulgent, but it also boosts the protein content, making it a more balanced dessert you can feel good about serving. Plus, if you’re watching your sugar intake, this cottage cheese pumpkin pie recipe is easily customizable with low-glycemic sweeteners like monk fruit or coconut sugar.
What Makes This Recipe So Special
Cottage cheese might not be the first ingredient that comes to mind for pie, but once you try this version, it just might become your go-to. When blended, it creates a smooth and velvety base that mimics cream cheese or custard, without the heaviness.
It pairs beautifully with pumpkin puree and classic spices like cinnamon, nutmeg, and clove. The result is a slice that’s firm enough to hold shape, but soft and luscious when you take a bite. And with just a handful of wholesome ingredients — all easily blended and baked — this cottage cheese pumpkin pie proves that healthy can absolutely be delicious.
You’ll also love how forgiving this recipe is. Don’t have cornstarch? Use tapioca or arrowroot. No regular sugar? Swap in coconut sugar or monk fruit. And if you enjoy the cozy flavors of fall, don’t miss our Cottage Cheese Pumpkin Spice Bars for your next baking project.
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Cottage Cheese Pumpkin Pie – A Creamy, High-Protein Twist on a Classic
This Cottage Cheese Pumpkin Pie is a creamy, protein-packed twist on the classic fall dessert. Made with blended cottage cheese, pumpkin puree, warm spices, and naturally sweetened to taste, it’s a lighter treat you can feel good about.
- Total Time: 4 hours
- Yield: 1 pie 1x
Ingredients
1 can pumpkin puree (15 oz.)
1 cup cottage cheese
1/3 cup sweetener of choice (coconut sugar, monk fruit, regular sugar, etc.)
3 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp tapioca flour/starch (or cornstarch, or arrowroot)
milk of choice (enough to thin, about 1/3 cup)
Instructions
1. Preheat oven to 350F and lightly grease a pie dish. 2. Blend all ingredients except milk. Add milk a little at a time if needed to thin and blend again. 3. Pour the mixture into the pie dish. 4. Bake the pie on the center rack of the oven for 30 min. 5. Remove from the oven and let cool completely. 6. Then place in the fridge for at least 2-4 hours to completely firm up. 7. Once set, slice, serve with whipped cream, and enjoy!
Notes
Use reduced-fat cottage cheese for a lighter version. Swap sweetener for monk fruit for a low-glycemic option. Try adding a pinch of nutmeg or clove for extra spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 7g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Key Ingredients and How They Work Together
Why Cottage Cheese Works in Pumpkin Pie
If you’ve ever wondered whether cottage cheese belongs in pie, the answer is a firm yes — especially when you’re making a lighter twist on the traditional pumpkin dessert. Cottage cheese in pumpkin pie offers a naturally creamy base without the extra fat found in heavy cream or evaporated milk. What’s more, it’s loaded with protein, which makes every slice a little more satisfying.
When blended properly, cottage cheese becomes completely smooth, eliminating its usual curds and transforming into a silky custard texture. This smooth blend allows it to absorb the warm flavors of pumpkin pie spice, cinnamon, and vanilla. The result is a rich, balanced filling with no overpowering tang — just pure fall comfort.
In fact, many of our readers who enjoy Pumpkin Whipped Cottage Cheese as a snack are already fans of the flavor profile cottage cheese brings to sweet recipes. This pie takes that concept and elevates it to dessert status, perfect for holidays or any time you want something sweet without the sugar crash.
Ingredient Breakdown & Variations
Let’s take a closer look at the ingredients you’ll need and how each contributes to the final cottage cheese pumpkin pie texture and flavor:
| Ingredient | Purpose & Notes |
|---|---|
| Pumpkin Puree (15 oz) | Base of the pie – earthy, sweet, and naturally thick. |
| Cottage Cheese (1 cup) | Blends into a creamy, protein-rich custard substitute. |
| Sweetener (1/3 cup) | Use coconut sugar, monk fruit, or any granulated sugar of choice. |
| Eggs (3) | Helps set the filling and gives structure. |
| Pumpkin Pie Spice (2 tsp) | The soul of the pie – warm and fragrant. |
| Vanilla Extract (1 tsp) | Adds depth and sweetness to the overall flavor. |
| Tapioca Flour (2 tbsp) | Thickens the pie without affecting the taste; cornstarch or arrowroot also work. |
| Milk of Choice (approx. 1/3 cup) | Used only if needed to thin the filling to a smooth blendable consistency. |
This cottage cheese pumpkin pie is also very forgiving. If you’re experimenting with different diets, you can make it dairy-light with reduced-fat cottage cheese, or even turn it gluten-free by pairing it with a crustless bake or oat-based crust. If you enjoy flexible bakes, try our Pumpkin Cream Cheese Cottage Cheese Bake next time.
Step-by-Step Instructions for Perfect Results
Blending and Baking Tips
Making this cottage cheese pumpkin pie couldn’t be easier — everything comes together in just a few simple steps. The secret to getting that silky-smooth texture? A good blender and patience during the cooling process.
Start by preheating your oven to 350°F and lightly greasing your pie dish. Then, combine all the ingredients in a blender or food processor except the milk. Depending on your cottage cheese brand and how thick the batter feels, slowly add the milk to help blend everything into a creamy, pourable filling.
Blending is key. You want the cottage cheese to disappear completely into the mix — no lumps, no curds. Once everything is smooth and velvety, pour the batter evenly into your prepared pie dish and place it on the center oven rack. Bake for 30 minutes.
Compared to traditional pumpkin pies that take longer to set, this version bakes up faster thanks to the starch and eggs doing their job. Want more healthy high-protein pumpkin bakes like this? Check out our Keto Pumpkin Cottage Cheese Bake — another reader favorite.
Cooling and Setting for Sliceable Perfection
Here’s the trick to perfect slices: after baking, let the pie cool completely at room temperature. Rushing this step will leave you with a too-soft center. Once it’s no longer warm, move it to the fridge and chill for 2 to 4 hours. This cooling process is what helps the cottage cheese pumpkin pie set fully so you can get clean, photo-worthy slices every time.
Serve it chilled with a generous swirl of whipped cream, or even a dollop of Greek yogurt for a tangy contrast. Some readers love sprinkling chopped pecans or a dash of cinnamon sugar on top for texture and warmth.
If you love dessert bars with that same creamy filling vibe, don’t miss our Pumpkin Cottage Cheese Cheesecake Bars — they’re just as easy and just as irresistible.
Storage, Nutrition & Common Questions
How to Store, Freeze & Reheat
Once your cottage cheese pumpkin pie is baked and fully set, you’ll want to store it properly to maintain its texture and flavor. Thankfully, this pie holds up beautifully in the fridge and freezer.
To store in the fridge, cover the pie dish with plastic wrap or transfer slices into an airtight container. It will stay fresh for 4–5 days. For freezing, cut the pie into individual slices and wrap them tightly in parchment or plastic wrap before placing in a zip-top freezer bag. When you’re ready to enjoy, thaw slices in the refrigerator overnight, then serve chilled or gently warm in the microwave for 10–15 seconds.
Here’s a quick storage guide:
| Storage Method | How Long |
|---|---|
| Refrigerator (Covered) | 4–5 days |
| Freezer (Wrapped Slices) | Up to 2 months |
Need more pumpkin ideas that freeze well? Try our Pumpkin Cottage Cheese Muffins, which are perfect for meal prep and quick snacks.
FAQ: Your Cottage Cheese Pumpkin Pie Questions Answered
Does cottage cheese melt like cream cheese?
Not exactly — cottage cheese blends into a smooth consistency when pureed but doesn’t melt like cream cheese. However, in this pie recipe, it mimics cream cheese once baked, giving you that silky texture without the heaviness.
Can I add cottage cheese to pumpkin soup?
Yes! Blended cottage cheese is a great way to add creaminess and protein to pumpkin soup without adding cream. It balances out spices while keeping things light and healthy.
What is cottage cheese pie?
Cottage cheese pie is a baked dessert that uses blended cottage cheese as a base, often mixed with eggs, sweetener, and flavorings like vanilla or lemon. This pumpkin version is a seasonal twist that’s rich, creamy, and protein-packed.
Why is pumpkin pie so high in calories?
Traditional pumpkin pie is often made with evaporated milk, heavy cream, and sugar, which increase the calorie count. This version uses cottage cheese and customizable sweeteners, making it a lighter, more balanced dessert option.
Conclusion
This cottage cheese pumpkin pie is proof that you can enjoy the rich, cozy flavors of fall while keeping things light, wholesome, and satisfying. With a creamy texture, sweet-spiced filling, and protein-rich base, this dessert is a delicious way to treat your family — without the sugar crash.
Whether you’re planning a festive holiday dinner or simply want a better-for-you treat to enjoy on a crisp autumn afternoon, this recipe will become a fast favorite. Don’t forget to check out other pumpkin cottage cheese creations like our Pumpkin Cottage Cheese Smoothie Bowl for quick breakfasts too.
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