Go Back
Creamy crustless pumpkin cottage cheese pie served on a plate.

Creamy Crustless Pumpkin Cottage Cheese Pie

A delightful, guilt-free pie made with pumpkin, cottage cheese, and Greek yogurt, perfect for fall gatherings or a cozy dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Blend until smooth.
  • 1 cup pumpkin puree Canned or homemade.
  • 1/2 cup Greek yogurt Use flavored for added richness if desired.
  • 1/2 cup sweetener (e.g., honey or maple syrup) Adjust to taste.
  • 2 large eggs Provides moisture and structure.
  • 1 teaspoon vanilla extract Enhances flavor.
Spices
  • 1 teaspoon ground cinnamon Classic fall spice.
  • 1/2 teaspoon ground nutmeg Adds warmth to the flavor.
  • 1/2 teaspoon ground ginger Optional for extra spice.
  • 1/4 teaspoon salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a blender, combine the cottage cheese, pumpkin puree, Greek yogurt, sweetener, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth.
  3. Pour the mixture into a greased pie dish.
Baking
  1. Bake for 30-40 minutes or until the pie is set and slightly puffed.
  2. Let it cool, then refrigerate before serving.

Notes

Serve chilled, topped with whipped cream or a sprinkle of cinnamon. Store leftovers in an airtight container for 3-4 days. Ensure the cottage cheese is blended smooth for best texture. Experiment with different sweeteners and add spices or mini chocolate chips for variations.