By This cottage cheese pumpkin pie has 7g of protein per slice and absolutely no protein powder in sight! The filling is a silky pumpkin custard with a cottage cheese base, sweetened with pure maple syrup and spiced to perfection. A store-bought graham crust keeps things easy-peasy. Blend, pour, bake, chill and then ENJOY!
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I grew up eating whole pumpkin pies from Costco with my dad so this recipe has been a long time coming. But I wanted something easy with great texture. And cottage cheese was the answer!
If cottage cheese desserts are your thing, you've probably already made our cottage cheese dirt cups or cottage cheese tiramisu. This one's the Thanksgiving version, and it's joining the high protein recipes rotation for the fall and winter.
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the jiggle test
The one thing that makes or breaks this pie is pulling it at the right moment. You should take it out when the edges are set and the center wobbles like Jell-O when you nudge the pan. Overbake it and the custard can curdle, or at minimum it goes from silky to tough. If the crust edge is browning faster than the center is setting, tent it with foil and keep going. Set edges, jiggly center, then out.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Graham cracker crust: Grab the Extra Servings size (9 oz). If you can only find a standard 6-oz crust (which we've done!), you'll have about a ramekin's worth of bonus custard. Bake it along in a greased ramekin without a crust.
- Pumpkin puree: One 15-oz can. Make sure it's pure pumpkin, not pumpkin pie filling.
- Whole milk cottage cheese: This is the protein and the creaminess. Blend until there are no visible curds at all.
- Pure maple syrup: The only sweetener besides the molasses.
- Molasses: Don't skip it. It gives the dark-brown-sugar depth that maple alone can't.
- Cornstarch: Helps the custard set up clean so it slices.
- Salt: Most pumpkin pies are undersalted. The ½ teaspoon is what makes the spice pop.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: cottage cheese
Cottage cheese is the best thing that's happened to pumpkin pie. Blended smooth, it disappears completely into the custard and takes the place of the sweetened condensed milk or heavy cream that most traditional recipes use. You get that same rich, silky texture, plus a protein bump from a protein-boosted ingredient! No powder, no chalky aftertaste, nothing to hide here 🙂
step by step: tips to nail this recipe every time
- Blend longer than you think: A full 60 seconds in a high-speed blender, scrape down, then 15 more. The filling should be completely smooth with no visible curds.
- Leave a ¼-inch gap: Pour the filling into the warm crust, stopping just below the rim. Any extra goes into a greased ramekin and bakes alongside (30-35 minutes for the ramekin).
- Pull it jiggly: Set edges, Jell-O center. See the jiggle test above.
- Chill before slicing: Cool on the counter about an hour, then at least 4 hours in the fridge (overnight is better). The chill is what sets the custard. Slice cold.
quick recipe video
serve it up!
Top a cold slice with a spoonful of Greek yogurt or whipped cream and a shake of cinnamon.
Bring it to Thanksgiving. Nobody will know it's cottage cheese unless you tell them.
Bake the extra custard in a ramekin and call it pumpkin pudding. Toddler-approved.
reader questions
This recipe was tested with whole milk cottage cheese. It gives the creamiest custard, so that's what we recommend.
Edges set, center still has a slight jiggle like Jell-O. If you overbake it, the custard can curdle or turn tough instead of silky.
Please don't. It's only a tablespoon, but it's where the dark-brown-sugar depth comes from. Maple alone can't get you there.
Yes, and you should. It needs at least 4 hours in the fridge anyway, so making it the day before is ideal.
troubleshooting & testing notes
My filling has little specks of cottage cheese
It needed more blender time. Blend a full 60 seconds, scrape down, and go another 15. A high-speed blender gets it fully smooth.
My pie cracked or looks curdled
It stayed in the oven too long. Pull it while the center still wobbles. It finishes setting as it cools and chills.
The crust edge is getting dark
Tent it with foil for the rest of the bake.
Recipe
cottage cheese pumpkin pie (high protein!)
Ingredients
- 1 10-inch graham cracker crust (Extra Servings size, 9 oz)
- 1 15-oz can pumpkin puree
- 1 cup whole milk cottage cheese
- 3 large eggs
- ½ cup pure maple syrup
- 1 tablespoon molasses
- 3 tablespoon cornstarch
- 1 tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoon vanilla extract
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat oven to 350°F.
- In a high-speed blender, combine 1 15-oz can pumpkin puree, 1 cup whole milk cottage cheese, 3 large eggs, ½ cup pure maple syrup, 1 tbsp molasses, 3 tbsp cornstarch, 1 tbsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp salt, and 2 tsp vanilla extract. Blend 60 seconds until completely smooth with no visible curds. Scrape down and blend 15 seconds more.
- Pour the filling into the warm crust, stopping about ¼ inch below the rim. Any extra goes into a greased ramekin and bakes alongside (ramekins bake 30-35 minutes).If you can only find a 6oz crust (standard size), you will have a bit extra filling. Just pop this in a ramekin or silicone muffin tin without a crust - still delicious and less calories!
- Bake on the center rack 40-50 minutes, until the edges are set and the center still has a slight jiggle, like Jell-O. If the crust edge browns too fast, tent it with foil.You may think the pie isn't done yet but as long as it's only got that Jell-O-like jiggle and isn't totally liquid, then its all good and will continue to set up in the fridge. If your cornstarch is bad or you forgot it, then this pie won't set up. If the pie is overbaked, it can curdle.
- Cool completely on the counter, about 1 hour, then refrigerate at least 4 hours or overnight. The chill is what sets the custard. Slice cold.
Video
Notes
- Blend 60 seconds, scrape, then 15 more. No visible curds.
- Pull it when the center still jiggles. Overbaking curdles the custard.
- Chill at least 4 hours before slicing.
- Optional to par bake the crust 5-7 minutes to keep it extra crunchy.
- Fridge: covered, up to 5 days.
- Freezer: slices, up to 1 month.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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