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Cottage Cheese Pumpkin Pie (Gluten Free, High Protein)

Course: Dessert
Keyword: cottage cheese, fall, fall recipes, flourless, gluten free, healthier dessert, high protein, high protein dessert, low carb, low sugar, pumpkin, pumpkin pie, pumpkin pie spice, refined sugar free

Ingredients

  • 1 can pumpkin puree (15 oz.)
  • 1 cup cottage cheese
  • 1/3 cup sweetener of choice (coconut sugar, monk fruit, regular sugar, etc.
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp tapioca flour/starch (or cornstarch, or arrowroot)
  • milk of choice (enough to thin, about 1/3 cup)

Instructions

  • Preheat oven to 350F and lightly grease a pie dish.
  • Blend all ingredients except milk. Add milk a little at a time if needed to thin and blend again.
  • Pour the mixture into the pie dish.
  • Bake the pie on the center rack of the oven for 30 min.
  • Remove from the oven and let cool completely. Then place in the fridge for at least 2-4 hours to completely firm up.
  • Once set, slice, serve with whipped cream, and enjoy!