This easy healthy cottage cheese pumpkin pie is the perfect fall dessert. It's gluten free, high protein, low carb, low sugar, refined sugar free, keto, and easy. On a small white plate is a thick slice of freshly set pumpkin pie. No crust, just filling that is fluffy, soft, gooey, and firm. A golden orange color from the pumpkin with flecks of pumpkin spice poking through. The top is cracked from baking. Topped with a dollop of white whipped cream. In the background is the rest of the pie in the dish with a fresh slice cut.

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This Cottage Cheese Pumpkin Pie is gluten free, high protein, low carb, and lower in sugar. It’s a high protein, crustless version of traditional pumpkin pie that’s just as comforting and delicious! With its smooth, silky, fluffy texture and subtle pumpkin sweetness, this pie is sure to be a crowd-pleaser.

It’s no secret that Fall is for pumpkin and heading into November, I don’t know about you, but I start getting really excited for a pumpkin pie at Thanksgiving! There’s something about pumpkin pie specifically that just feels so cozy, nostalgic, and sweet. And sometimes you’re just craving pumpkin pie without wanting to bake a whole one or wait for the holidays (just me??) 😆 So that’s why over the years I’ve come up with a lot of pumpkin pie based recipes, like my Pumpkin Pie Fudge Bars, Mini Pumpkin Pie Cups, and Pumpkin Pie Smoothie. And with my new found love for sneaky cottage cheese recipes, I knew I had to make a new recipe. VOILA this cottage cheese pumpkin pie was created!

While I love a delicious, flakey, crust, the filling of the pumpkin pie is the best part and that’s exactly what this pie tastes like. Just a whole pie dish of filling… are you obsessed yet? 😉 This pie has the soft, fluffy texture of traditional pumpkin pie filling while still being firm and holding its own. Not only is it delicious, but it’s also more blood sugar supporting than traditional pumpkin pie because it has a nice balance of protein, carbs, and healthy fat. We have protein and healthy fats from the cottage cheese, eggs, and milk, and high fiber carbs from the pumpkin puree making this a balanced, satiating, and filling dessert. Less of a sugar crash that will have you craving more even when you’re full!

While testing the recipe, my family completely devoured it and have already requested it for Thanksgiving! I have no doubts that you’re going to love it just as much.

Why You’ll Love This

Easy crustless classic – When you want the same taste and texture of a traditional pumpkin pie but without the effort of making a crust from scratch, this is the recipe to make! Just blend, bake, cool, and enjoy 🙌
Nutrient dense – There are so many whole, nutritious foods packed in this one recipe! Eggs are great for protein, healthy fats, choline, iron, vitamins B, D, A. Pumpkin is high in fiber, vitamin A, potassium, antioxidants, and beta-carotene. Cottage cheese is high in protein, healthy fats, calcium, and minerals. That’s a lot of goodness if you ask me!
Dietary friendly – This cake is gluten free, high protein, low carb, low sugar, and can be kept refined sugar free depending on ingredients used.

What You’ll Need

Pumpkin puree – Make sure the can isn’t pumpkin pie filling!
Cottage cheese – I prefer to use a full-fat cottage cheese because it adds creaminess, texture, and bakes well.
Sweetener of choice – To keep this low sugar and low carb, I like to use monk fruit or coconut sugar. You can also use regular sugar or other granulated sweetener!
Eggs
Pumpkin pie spice
Vanilla extract
Tapioca flour/starch – This helps bind everything together. You can also use arrowroot flour or cornstarch instead.
Milk of choice – For this, I love either using whole milk or canned coconut milk because they add a thick creaminess. You can use any kind of milk!

How To Make

Preheat the oven to 350F and lightly grease a pie dish with oil.
In a high-speed blender, add all ingredients except the milk and blend until combined and smooth. The mixture should resemble a slightly thick cake batter. Add milk a little at a time if needed to thin and blend again. (Tip: I used about 1/3 cup of milk to thin my batter out. Make sure to pour slowly to not add too much!)
Pour the mixture into the pie dish.
Bake on the center rack for thirty minutes until lightly golden and firm.
Remove from the oven and allow the pie to cool completely.
Next, place it in the fridge for at least two to four hours to completely firm up.
Once it’s fully set, slice, and enjoy with whipped cream!

Recommended Tools

Pie dish– I use a 9-inch pie dish.
High speed blender
Silicone spatula
Stainless steel measuring cups & spoons – Easier to clean and last longer than plastic ones.

More Viral Pumpkin Recipes

High Protein Pumpkin Cheesecake (Gluten Free, Low Carb)

Pumpkin Spice Cottage Cheese Cookie Dough (Gluten Free, High Protein)

Healthy Pumpkin Chocolate Chip Bread (Gluten Free, Dairy Free)

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