Cottage Cheese Pumpkin Pie
Nutrition Snapshot
If you’re searching for a cottage cheese pumpkin pie that’s rich, creamy, and made with simple ingredients you can feel good about, you’re in the right place. This protein pumpkin pie blends together in minutes, uses a store-bought graham cracker crust, and delivers that classic pumpkin spice flavor you want, without the heaviness of condensed milk or the need for protein powder.
I originally created this recipe for a client and was shocked at how velvety and indulgent the cottage cheese made the filling. It tasted just like traditional pumpkin pie, but lighter, higher in protein, and way easier on the stomach. Each slice has 6 grams of protein, the texture turns out perfectly every time, and it’s become one of those holiday desserts I knew I had to bring here to High Protein Kitchen.
If you’re as obsessed with pumpkin season as I am, you’ll love a few of my other high protein pumpkin recipes, too. For a creamy, no-bake option, my Pumpkin Cheesecake Jars are always a hit. If you want something portioned and snack ready, the Mini Pumpkin Cheesecakes deliver all the flavor in the cutest little bites. And for a cozy breakfast you can prep ahead, my Protein Pumpkin Cheesecake Overnight Oats bring all the pumpkin vibes with an extra boost of protein to start your day.
Ingredients/substitutions
Here are a few important notes to help your cottage cheese pumpkin pie turn out rich, creamy, and consistently delicious. The full ingredient list is in the recipe card below.
- Cottage cheese (4% or higher): Use a high-fat cottage cheese for the best texture; low-fat versions won’t give the same velvety finish. If your cottage cheese looks runny, give it a quick drain before blending. I always use Good Culture Organic 4% cottage cheese and have had perfect results every time.
- Maple syrup: You can swap the maple syrup for honey, but I really love the warm flavor maple adds to this pie. I haven’t tested this with low-calorie liquid sweeteners, so stick to real maple syrup for the best flavor and consistency.
- Pumpkin purée: Be sure to use plain pumpkin purée, not pumpkin pie filling, which has added sugar and spices. Also make sure your purée isn’t overly wet; the Whole Foods 365 organic pumpkin purée has worked great for me.
What makes this high in protein
- Cottage cheese – One cup of cottage cheese typically contains 25 to 28 grams of protein (depending on the fat content).
Step by step instructions
In a blender add pumpkin puree, maple syrup, cottage cheese, eggs, pumpkin pie spice and cinnamon. Blend until completely smooth, then let sit on the counter for 10 minutes to remove any trapped air. Pour the pumpkin mixture into graham cracker crust (you can bake it in advance if you want). Add 2 cups of water to a ceramic bread pan and place on the bottom rack of the oven. This creates a water bath. Bake the pie in the 350F oven for 1 hour. After 1 hour, remove from the oven and allow to cool on the counter. Once cooled, transfer to the fridge for 2-3 hours to overnight.
Tips for success
- Use a blender for a smooth filling: Blending the mixture gives the pie that ultra-creamy, silky texture with minimal effort.
- Place your crust on a baking sheet before filling: This keeps the crust from cracking when you transfer it to the oven, especially if you’re using a store-bought graham cracker crust.
- Optional: Pre-bake the crust: I don’t pre-bake the crust for this recipe, but if you prefer a firmer shell, bake it at 350°F for 8–10 minutes, then let it cool before adding the filling.
Protein Pumpkin Pie (with Cottage Cheese)
Recommended Equipment
Ingredients
- 15 oz pumpkin puree
- ¾ cup 4% Cottage Cheese
- 6 tablespoons maple syrup
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 graham cracker pie crust, 9 inch **I used MiDel for Gluten Free**
Instructions
- Preheat the oven to 350F.
- Add pumpkin puree, cottage cheese, maple, eggs, pumpkin pie spice and ground cinnamon to a blender. Blend until smooth (be sure there are no lumps from the cottage cheese). Allow this mixture to rest for 10 minutes after blending to remove any extra air that was whipped in.15 oz pumpkin puree | ¾ cup 4% Cottage Cheese | 6 tablespoons maple syrup | 3 eggs | 2 teaspoons pumpkin pie spice | 1 teaspoon ground cinnamon
- Place the graham cracker pie crust onto a baking sheet then fill with the pumpkin pie filling (the crust will crack if it’s not supported by the baking sheet).1 graham cracker pie crust
- Add a glass or ceramic dish filled with 1-2 inches of water to the lowest rack of the oven. This creates a water bath to help prevent the pie from cracking when baking.
- Bake the pie on the center rack at 350F for 1 hour.
- Remove from the oven and allow to cool on the counter 30 minutes then transfer to the fridge to cool at least 2 hours before serving.
Notes
Recipe tips:
- Let the filling rest: After blending, let the pumpkin mixture sit for about 10 minutes before pouring it into the crust. This helps any trapped air bubbles rise to the surface, which can reduce cracking as it bakes.
- Create steam in the oven: Add water to a ceramic bread pan and place it on the bottom rack to create a simple water bath. The steam helps prevent cracks and ensures a creamy, smooth pumpkin pie.
- Cool completely before refrigerating: Let the pie cool fully on the counter, then refrigerate for 2–3 hours (or overnight). Don’t cover it until it has cooled down, otherwise condensation can form and make the top wet.
Storage:
- Fridge: Store in the fridge for up to 5 days, however it is best within the first 3 days. If you need it to last longer, bake the crust first.
- Freezer: I don’t recommend freezing because the water in the cottage cheese and pumpkin will cause the crust to get soggy when defrosting.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Serving ideas/variations
If you want to take this cottage cheese pumpkin pie in a fun direction, you can turn it into a chocolate chip pumpkin pie by stirring 1/3–1/2 cup of mini chocolate chips into the batter after blending. It adds just the right amount of sweetness and texture without overpowering the pumpkin.
My favorite way to serve this pie is with a generous swirl of whipped cream and a sprinkle of pumpkin pie spice. If you’re in the mood for something a little more indulgent, try finishing it with a drizzle of caramel sauce or a scattering of mini chocolate chips over the whipped cream.
Common questions
Can I make this in advance?
Yes, and honestly, that’s my favorite thing about this recipe. It sets up beautifully overnight in the fridge, so you can bake it the night before and have a perfectly chilled, ready to slice pie the next day.
Can I make this gluten free?
Absolutely. Just use a gluten free graham cracker crust and the entire pie becomes naturally gluten-free.
Can I make this dairy free?
I haven’t tested a dairy free version yet. But if you’re lactose intolerant, you can use a lactose-free cottage cheese.
What if I don’t have a blender?
A food processor works too! Just make sure the cottage cheese is completely smooth and the eggs are fully incorporated so the filling bakes evenly.
Why did my pumpkin pie crack?
Pumpkin pie is technically a custard, which means it relies on eggs for structure. Custard pies often need gentle heat or steam (like a water bath) to prevent cracking. Over-blending can also add extra air, which may cause cracks as it bakes, another reason why letting the mixture rest before baking helps.
