If you’re searching for a pumpkin pie that’s light, creamy, and secretly nutritious, this crustless cottage cheese pumpkin pie might just become your new fall favorite. It’s gluten-free, low in sugar, refined sugar-free (if you choose), and packed with high-protein goodness thanks to one game-changing ingredient: cottage cheese.
This recipe guide walks you through everything from pantry staples to pro tips, making sure your pie turns out soft, gooey, and firm with that classic pumpkin spice aroma. It’s a fuss-free way to enjoy the best part of pumpkin pie without the extra carbs or a complicated crust.
Table of Contents.
Table of Contents
Cottage Cheese Pumpkin Pie – High Protein, Crustless & Delicious
- Total Time: 40 minutes + chill time
- Yield: 8 slices 1x
Description
This crustless cottage cheese pumpkin pie is creamy, silky, and packed with protein. A gluten-free, low sugar, and refined sugar-free twist on a classic fall dessert.
Ingredients
1 can pumpkin puree (15 oz.)
1 cup cottage cheese
1/3 cup sweetener of choice (coconut sugar, monk fruit, etc.)
3 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp tapioca flour or cornstarch or arrowroot
~1/3 cup milk of choice (to thin as needed)
Instructions
1. Preheat oven to 350°F and lightly grease a pie dish.
2. In a high-speed blender, add all ingredients except milk and blend until smooth.
3. Slowly pour in milk while blending to reach thick batter consistency.
4. Pour the mixture into the greased pie dish.
5. Bake for 30 minutes until golden and firm.
6. Let cool completely at room temperature.
7. Refrigerate 2–4 hours until fully set.
8. Slice and enjoy with whipped cream or toppings of choice.
Notes
Use full-fat cottage cheese for best texture.
Let pie chill fully before slicing.
Blend well to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
Why You’ll Love This Cottage Cheese Pumpkin Pie
A New Take on a Family Tradition
Fall always reminds me of baking in my grandma’s tiny Queens kitchen, where we’d pull out handwritten recipes and fill the space with sweet spices and cozy chatter. But our oven was tiny, and making crusts? That was always a struggle. So we learned to keep things simple, and that’s precisely the inspiration behind this crustless cottage cheese pumpkin pie.
It gives you all the fall comfort without the hassle, and every bite tastes like a hug. With its silky, fluffy texture and warm spices, this pie brings together nostalgia and nutrition in one dish. If you love satisfying yet straightforward desserts like my lemon cottage cheese cake or cottage cheese chocolate mousse, you’ll feel right at home with this recipe.
Nutrient-Rich & Cozy Enough for Seconds
This pie isn’t just easy, it’s balanced. With ingredients like eggs and cottage cheese, each slice serves up a surprising amount of protein, perfect for those trying to make mindful food choices. It’s an excellent option for low-carb and refined sugar-free lifestyles, and if you’ve been loving things like no-bake cottage cheese cheesecake or even frozen cottage cheese bark, this pie keeps you on that wholesome track.
Serve it warm, chilled, or with a dollop of whipped cream. It’s great after dinner, for fall brunches, or as a sweet midday bite when you want something cozy but clean.
Coming up next: the exact ingredients that make this pie so comforting, satisfying, and unexpectedly healthy.
Ingredients Needed for Cottage Cheese Pumpkin Pie
Simple Pantry Staples with Wholesome Intentions
This high-protein pumpkin pie uses everyday ingredients that you likely already have at home. What makes it special is the balance’s indulgent enough to satisfy your cravings but packed with clean ingredients that support your goals. And if you’ve made any of my easy cottage cheese desserts, like quick cottage cheese dessert or cottage cheese brownies, you’ll notice the same healthy-meets-cozy pattern here, too.
Below are the exact ingredients you’ll need to bring this pie together.
| Ingredient | Purpose & Notes |
|---|---|
| 1 can pumpkin puree (15 oz.) | The star of the pie—rich in fiber, vitamins, and cozy fall flavor. |
| 1 cup cottage cheese | Adds creaminess and boosts protein without extra fat. Perfect for a crustless, high-protein dessert. |
| 1/3 cup sweetener of choice | Use monk fruit, coconut sugar, or a blend for a refined sugar-free version. Adjust sweetness to taste. |
| 3 eggs | Helps the filling set into that soft, gooey yet firm texture. |
| 2 tsp pumpkin pie spice | Warm, aromatic, and essential for that classic fall taste. |
| 1 tsp vanilla extract | Rounds out the flavor with a smooth, sweet undertone. |
| 2 tbsp tapioca flour (or cornstarch/arrowroot) | Adds structure to the filling—choose what you have on hand. |
| ~1/3 cup milk of choice | To thin the batter slightly. Start slow, stop when it resembles thick cake batter. |
These ingredients come together to make a batter that’s smooth and velvety, with enough structure to slice cleanly once chilled. Want to experiment? You can also use ideas from berries, cottage cheese ice cream, or cottage cheese pineapple mousse cups for flavor twists.
How to Make Cottage Cheese Pumpkin Pie
Step-by-step for the smoothest, fluffiest crustless pumpkin pie you’ve ever had
This recipe is designed to be as stress-free as possible. No crust to roll out, no fancy techniques, just a blender, a pie dish, and a handful of wholesome ingredients. The magic happens in the oven and the chill time. Trust the process, and you’ll get that perfectly soft, firm set with a light and airy finish.
If you’ve tried my cottage cheese cheesecake recipe or whipped cottage cheese dessert, this will feel pleasantly familiar.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a standard pie dish with oil or nonstick spray.
- Blend everything except the milk. In a high-speed blender, combine:
- 1 can of pumpkin puree1 cup cottage cheese1/3 cup sweetener of choice3 eggs2 tsp pumpkin pie spice1 tsp vanilla extract2 tbsp tapioca flour or substitute
- Add milk slowly. With the blender on low, drizzle in just enough milk to thin the batter to a thick cake-like consistency. Usually, about 1/3 cup does the trick—don’t overdo it.
- Pour into the greased pie dish. Use a spatula to scrape every bit from the blender.
- Bake for 30 minutes on the center rack. The edges should look slightly golden, and the center should be just set but not jiggly.
- Cool completely. Let the pie sit at room temperature for 1–2 hours to firm up before chilling.
- Refrigerate for 2–4 hours. This final step locks in that soft, gooey yet firm texture. It’s worth the wait!
- Slice and serve. Add a dollop of whipped cream, Greek yogurt, or a drizzle of maple syrup.
If you’re entertaining or meal-prepping, this pie pairs beautifully with other high-protein options like banana cottage cheese pancakes for a wholesome breakfast-for-dessert moment.
Pro Tips for the Best Cottage Cheese Pumpkin Pie
Easy tricks to make your pie extra creamy, firm, and crave-worthy
Making a crustless pumpkin pie with cottage cheese is simple, but a few thoughtful tweaks can take it from good to unforgettable. Whether you’re prepping it for a holiday table or a weekday treat, these tips will ensure it comes out perfect every time.
1. Use Full-Fat Cottage Cheese for Creaminess
For the smoothest, most luxurious texture, go with full-fat cottage cheese. While low-fat versions work, full-fat gives your filling more structure and that fluffy mouthfeel that makes each bite special. If you’ve loved the texture of our cottage cheese pineapple mousse cups or cottage cheese chocolate chip cookies, this is why.
2. Blend Until Silky Smooth
Don’t rush the blending process; it’s key to eliminating any curds from the cottage cheese and achieving that silky, unified texture. A high-speed blender or food processor is your best friend here. The batter should be lump-free and slightly thick, similar to pancake batter.
3. Chill Time is Non-Negotiable
Let the pie rest in the fridge for at least 2 hours after cooling at room temperature. This helps the proteins set and prevents a wet, overly soft middle. If possible, chill overnight for clean slices and that soft-yet-firm texture we all love.
4. Add a Dusting of Cinnamon or Coconut Sugar Before Serving
A sprinkle of cinnamon or even a pinch of coconut sugar on top before serving adds an extra layer of warmth and flavor. This simple touch makes it feel more like a traditional pumpkin pie without changing a thing about the recipe itself.
5. Slice with a Warm Knife
For picture-perfect slices, run your knife under hot water and dry it before cutting. Wipe between each cut. This works exceptionally well for soft pies and creamy desserts like this one, or even your no-bake cottage cheese cheesecake.
Serving Suggestions for This Cottage Cheese Pumpkin Pie
Delicious ways to enjoy and elevate your crustless creation
1. Serve Chilled with Whipped Cream or Greek Yogurt
The cool, creamy texture of this pie makes it perfect right out of the fridge. Top each slice with a spoonful of whipped cream or a dollop of thick Greek yogurt for a light, tangy contrast. If you want to keep it extra high-protein, opt for vanilla protein yogurt for an added boost.
2. Drizzle with Maple Syrup or Nut Butter
A drizzle of maple syrup, almond butter, or peanut butter enhances the nutty spice notes in the pie. This combo is especially satisfying if you love rich fall flavors—similar to the way toppings elevate our cottage cheese brownies or cottage cheese chocolate mousse.
3. Add Crunch with Crushed Pecans or Granola
Craving a little texture? Sprinkle crushed pecans or a handful of your favorite granola on top just before serving. It’s a great way to mimic the feel of crust without actually making one, keeping things gluten-free and still satisfying.
4. Pair with Warm Beverages
A slice of this cottage cheese pumpkin pie pairs wonderfully with a spiced chai latte, herbal tea, or cinnamon coffee. The spices complement each other beautifully, making this an ideal fall or winter dessert option.
5. Make it Part of a Dessert Board
Hosting friends or family? Slice the pie into smaller wedges and serve it alongside treats like frozen cottage cheese bark or berry cottage cheese ice cream for a protein-rich dessert spread that’s unexpected and fun.
Frequently Asked Questions About Cottage Cheese Pumpkin Pie
Are there any benefits to eating pumpkin pie?
Yes, especially when it’s a lighter version like this crustless cottage cheese pumpkin pie. Pumpkin is rich in fiber, beta-carotene (a precursor to vitamin A), and antioxidants. When combined with protein-rich ingredients like cottage cheese and eggs, it becomes a balanced dessert that supports energy, satiety, and even blood sugar stability. Compared to traditional versions, this one is gluten-free, low sugar, and made without refined ingredients, making it a smart indulgence.
What are common pumpkin pie mistakes?
The most common mistake? Overbaking. Pumpkin pie continues to cook as it cools, so pulling it from the oven when it’s just set (but still has a slight jiggle) is key. Another mistake is not blending ingredients thoroughly, especially with cottage cheese. To get that silky, fluffy texture, you need a high-speed blender. Finally, not allowing enough chill time can lead to a runny filling. Letting it rest in the fridge ensures a sliceable, firm pie, much like the set seen in our cottage cheese cheesecake recipe.
Can I put cottage cheese in pumpkin soup?
Yes, and it’s a great idea! Cottage cheese melts into creamy dishes and adds both texture and protein. If you enjoy this pie, try stirring some cottage cheese into a puréed pumpkin soup for a boost, similar to how we’ve used it in other comforting dishes like banana cottage cheese pancakes or cottage cheese flatbread recipes. Just blend it smoothly first for the best results.
What happens if you use pumpkin pie filling instead of puree?
Pumpkin pie filling is pre-sweetened and spiced, which can throw off the flavor balance and texture of this recipe. It’s best to use 100% pumpkin puree, which gives you control over sweetness and spice. Using pre-made pie filling may make the result overly sweet or runny, mainly since this pie already includes sweetener and eggs.
You May Also Like
More cozy, high-protein recipes from the Globe Recipe kitchen
If you loved how easy and nourishing this crustless cottage cheese pumpkin pie is, you’ll definitely want to try more feel-good recipes that bring comfort and nutrition together. Here are some reader favorites you can explore next. Each one is delicious, simple, and beginner-friendly.
Try the creamy, zesty flavor in this lemon cottage cheese cake for a light spring dessert, or go for the decadent, wholesome cottage cheese chocolate mousse when you’re craving something indulgent but innovative.
On warmer days, you’ll love how refreshing and protein-packed this berry cottage cheese ice cream feels, or explore the fun texture twist in frozen cottage cheese bark, perfect for quick snacks or entertaining.
Looking for a no-bake dessert? The no-bake cottage cheese cheesecake is a chilled crowd-pleaser. And if you love creamy treats, don’t miss our cottage cheese pineapple mousse cups or the super-fast cottage cheese dessert.
Need something chocolatey? Our cottage cheese brownies are fudgy, rich, and sneakily high-protein.
These recipes all follow the same cozy kitchen vibe, simple, satisfying, and designed to help you feel proud of what you make, no matter your skill level.
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Thanks so much for making this cottage cheese pumpkin pie with me. Whether this is your first time baking with cottage cheese or you’ve already tried a few of our comfort-meets-nutrition recipes, I hope you found this one warm, welcoming, and easy to love.
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Let’s make something sweet together!