Food
Thanksgiving-Worthy Cottage Cheese Pumpkin Pie Recipe Delivers on Sweetness and Feel-Good Protein
Your Thanksgiving pumpkin pie can get a lighten up twist without guests even realizing the difference. How? Add cottage cheese to the filling for creaminess. It’s a similar idea as stirring sour cream into the mixture, except cottage cheese is lower in fat and packed with protein to make each slice more appetite-satisfying. Combining the ingredients in a blender ensures the dairy superfood blends well with the rest of the ingredients to create a silky smooth pie filling. Here’s a simple and delectable cottage cheese pumpkin pie recipe to whip up as a sweet send-off to your holiday dinner!
What is cottage cheese pumpkin pie?
Similar to regular pumpkin pie, the filling for this dessert consists of pumpkin purée, eggs, spices and sweetener. The addition of cottage cheese makes it unique and blends well with the other ingredients. Once combined, the filling is baked in a crust until the center is set. It has all of the same sweet and spiced flavors as standard pumpkin pie. However, cottage cheese gives it a healthier spin.
The nutrition perks of cottage cheese pumpkin pie
For pumpkin pie, cottage cheese is a great healthy swap to use instead of evaporated milk. A low-fat variety of cottage cheese contains about 90 calories and 12 grams of protein per ½ cup serving. Meanwhile, the same amount of evaporated milk contains 169 calories and eight grams of protein. This cheese also adds a velvety consistency to the filling after whipping up the ingredients in your blender. Overall, you can lighten up this classic holiday pie without skimping on flavor with the help of cottage cheese! (Here’s more on the health benefits of cottage cheese.)
How to make cottage cheese pumpkin pie
Below, you can find Good Culture’s simple and delicious cottage cheese pumpkin pie recipe. The original recipe calls for their pumpkin and spice cottage cheese, which was a limited-edition product available early September until late October. But, regular cottage cheese works fine. Rather than using a butter pastry crust, the recipe opts for a premade graham cracker crust—which saves you time preparing this dessert. Serve each slice of this pie with a dollop of whipped cream and savor its fall flavor goodness. (See our guide on how to freeze pies so those sweet leftovers last for months.)
Cottage Cheese Pumpkin Pie
@good_culture pumpkin and spice cottage cheese is here and we 🧡 her! available at Whole Foods Market @wholefoods exclusively, for a limited time only! Pumpkin Pie Recipe: 1 can (15 oz) pumpkin puree 1 container Good Culture Pumpkin and Spice 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** Preheat the oven to 350F. Blend together the pumpkin puree, pumpkin and spice cottage cheese and maple syrup in a high speed blender (or food processor) until thick and creamy and all visible lumps are removed from the cottage cheese. Add the eggs, pumpkin pie spice and ground cinnamon to the blender and blend until well combined. 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). 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 at least 1 hour before serving.
Ingredients:
- 1 can (15 oz.) pumpkin purée
- 1 (5 oz.) container cottage cheese
- 6 Tbs. maple syrup
- 3 eggs, room temperature
- 2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 (9-inch) graham cracker pie crust
- Whipped cream, (optional for serving)
Directions:
- Yield: 8 servings
- Preheat oven to 350°F.
- Blend together pumpkin purée, pumpkin and spice cottage cheese and maple syrup in a high-powered blender or food processor until thick and creamy and all visible lumps are removed from cottage cheese.
- Add eggs, pumpkin pie spice and ground cinnamon to blender and blend until well combined.
- Place graham cracker pie crust onto baking sheet then fill with pumpkin pie filling (Note: The crust will crack if it’s not supported by the baking sheet.)
- Add a glass or ceramic dish filled with 1 to 2 inches of water to lowest rack of oven. This creates a water bath to help prevent the pie from cracking when baking.
- Bake pie on center rack at 1 hour, until edges of pie are firm and center is mostly set. Inserting a toothpick into center should allow it to come out clean.
- Remove from oven and allow to cool at least 1 hour before serving. Slice into 8 even slices and serve with whipped cream (if desired). Enjoy!
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