cottage cheese pumpkin pie (high protein!)

A piece of cottage cheese pumpkin pie on a white plate.

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cottage cheese pumpkin pie (high protein!)

Silky pumpkin custard with a cottage cheese base, sweetened with pure maple syrup and spiced to perfection! Store-bought graham crust keeps it easy. 7g of protein per slice and no protein powder.

Prep Time15

Cook Time55

Resting Time5

Total Time6 10

Servings: slices

Calories: 245kcal

Author: Mika Kinney

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

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

expert tips

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.

molasses: Don't skip it. It gives the dark-brown-sugar depth that maple alone can't.

crust: If you can only find a standard 6-oz crust, you'll have about a ramekin's worth of bonus custard.

storage

Fridge: covered, up to 5 days.
Freezer: slices, up to 1 month.

Nutrition