Smooth, velvety, and packed with warm autumn spices, this Creamy Crustless Pumpkin Pie delivers all the rich, nostalgic comfort of a traditional pumpkin pie with a fraction of the carbs and extra protein! By blending cottage cheese and Greek yogurt with pure pumpkin puree, you get an ultra-silky custard texture that sets up beautifully in the oven.
Why You’ll Love This Recipe
High-Protein & Low-Carb: Cottage cheese and Greek yogurt add a massive protein boost while skipping the heavy crust.
Silky Smooth Texture: Blending the filling creates a velvety, custard-like consistency with no graininess.
Effortless One-Blender Prep: Dump everything into a blender, process until smooth, and bake!
Essential Kitchen Equipment
High-Speed Blender or Food Processor: Crucial for blending the cottage cheese until completely smooth.
9-inch Pie Dish or Springform Pan: Lightly greased for baking the custard evenly.
Ingredients
1 can (15 oz / 425g) Pure pumpkin puree
1 cup (225g) Cottage cheese (preferably 2% or whole milk)
1/2 cup (120g) Plain Greek yogurt
2 large Eggs
1/3 cup (80ml) Pure maple syrup (or zero-calorie liquid sweetener)
2 tsp Pumpkin pie spice
1 tsp Vanilla extract
1/8 tsp Salt
Whipped cream or whipped coconut cream (for serving)
Step-by-Step Instructions
1. Prep Oven & Pie Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish with non-stick cooking spray or butter.
2. Blend Ingredients: Add the pumpkin puree, cottage cheese, Greek yogurt, eggs, maple syrup, pumpkin pie spice, vanilla extract, and salt to a high-speed blender or food processor.
3. Blend Until Silky: Process on high speed for 45 to 60 seconds, scraping down the sides as needed, until the mixture is completely smooth, creamy, and uniform with no visible cottage cheese curd.
4. Pour & Smooth: Pour the pumpkin mixture into your prepared pie dish and smooth the top evenly with a spatula.
5. Bake to Set: Bake for 45 to 50 minutes, or until the edges are set and the center has a slight wobble (it will continue to firm as it cools).
6. Chill & Slice: Remove from the oven and let cool completely at room temperature for 1 hour, then refrigerate for at least 3 hours (preferably overnight) before slicing. Serve with a dollop of whipped cream and a sprinkle of cinnamon!
Chef’s Tips
Don’t Skip Chilling: The custard needs time in the refrigerator to fully set up for clean, beautiful slices.
Pure Pumpkin Puree: Ensure you use 100% pure canned pumpkin puree and not canned pumpkin pie filling, which contains pre-added sugars and seasonings.
Nutritional Breakdown (Per Serving / 8 Yield)
Servings: 8 slices
Calories: ~115 kcal
Protein: 7g
Net Carbs: 14g
Fat: 2.5g
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! This pie actually tastes even better the next day after chilling overnight in the refrigerator. Store covered in the fridge for up to 4 to 5 days.