Healthy Cottage Cheese Pumpkin Pie
A silky, classic-tasting pumpkin pie with about half the sugar and more protein, made with blended cottage cheese and an easy almond-oat crust.
Ingredients
Almond-Oat Crust
- 1 cup almond flour 100 g
- ½ cup rolled oats 45 g, ground into flour
- 3 tbsp butter 42 g, melted, or coconut oil
- 1 tbsp maple syrup
- 1 pinch salt
Filling
- 15 oz pure pumpkin purée 1 can / 425 g, not pumpkin pie filling
- 1 cup low-fat (2%) cottage cheese 225 g
- 2 large eggs
- ⅓ cup pure maple syrup 105 g
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Heat the oven to 350°F (175°C). Mix all the crust ingredients until they look like damp sand, press evenly into a 9-inch pie dish and bake for 10 minutes. Let it cool slightly.
- Blend the cottage cheese until completely smooth, with no curds left. Add the pumpkin, eggs, maple syrup, spice, vanilla and salt, and blend until creamy.
- Pour the filling into the crust and bake for 45–55 minutes, until the edges are set and the center has just a slight jiggle. Cover the crust edges with foil if they brown too fast.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours, or overnight, before slicing.
Notes
Blending the cottage cheese really well is the key to a smooth filling. For a nut-free pie, use a store-bought whole-wheat crust. Store covered in the fridge for up to 4 days. A typical slice of classic pumpkin pie has 300+ calories and 20–25 g sugar. Nutrition values are estimates.