High-Protein Pumpkin Pie Recipe

This pie is creamy, lightly sweetened, and packed with protein. The cottage cheese not only adds protein but also a creamy texture without overwhelming the pumpkin flavor. Plus, blending everything ensures a super smooth filling. 

Ingredients

• 1 can (15 oz)  pumpkin puree (not pumpkin pie filling)
• 1/2 cup full-fat cottage cheese
• 3 large eggs
• 2 tbsp cornstarch
• 1/2 cup sweetener of choice (e.g., maple syrup for natural sweetness or allulose for a low-carb option)
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (optional for extra warmth)
• 1/4 tsp ground ginger (optional)
• 1/4 tsp ground cloves (optional)
• 1 tsp vanilla extract (optional for added flavor)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Prepare the batter: In a blender, combine the pumpkin puree, cottage cheese, eggs, cornstarch, sweetener, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Blend until completely smooth and creamy.
3. Pour into mold: Grease or spray a 9-inch silicone cake mold with non-stick spray, or use a pie dish lined with parchment paper. Pour the blended mixture into the prepared mold.
4. Bake: Place the silicone mold on a baking sheet for stability. Bake in the preheated oven for 40-45 minutes, or until the center is set but still slightly jiggly. The edges should be slightly golden.
5. Cool and chill: Let the pie cool completely on a wire rack, then refrigerate for at least 2-4 hours (or overnight) to allow it to set fully and develop flavors.

Serve: Slice and enjoy! Serve with a dollop of Greek yogurt, whipped coconut cream, or a sprinkle of cinnamon if desired.