Ingredients
Scale
- 2 cups cottage cheese
- ⅓ cup 100% pure canned pumpkin puree (not pumpkin pie mix)
- 3 tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- Optional toppings: graham cracker crumbs, whipped cream, or a pecan half
Instructions
- Combine the cottage cheese, pumpkin puree, maple syrup, pumpkin pie spice, and cinnamon in a blender or food processor.
- Blend on medium-high for 15–20 seconds. Stop and scrape down the sides if needed, then pulse again until the texture is uniform, creamy, and thick like mousse.
- Spoon the pudding into small ramekins, jars, or bowls.
- Chill in the refrigerator for at least 30 minutes to let the spices meld. Just before serving, top with graham cracker crumbs and a light dusting of cinnamon.
Notes
- Blend longer for an extra-smooth, airy consistency.
- Chilling is essential; it thickens the pudding and deepens the pumpkin spice flavor.
- Use full-fat cottage cheese for a richer dessert.
- Swap maple syrup with honey or agave if preferred.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending, No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 125
- Sugar: 12g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 10mg