Easy Cheesy Pumpkin Pie
Submitted by Hays
Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.
YIELD
1 piePREP
15 minCOOK
40 minREADY
55 minWhat if you could have pumpkin pie with a creamy, cheesecake-like texture and way less fat? That’s exactly what this recipe delivers.
Cottage cheese gets blended smooth with canned pumpkin, egg substitute, brown sugar, vanilla, and pumpkin pie spice until silky. No heavy cream, no evaporated milk, no condensation dripping down the can.
Pour it into a graham cracker crust, bake low and slow, and chill until set.
The cottage cheese disappears completely into the filling, leaving behind a rich, creamy texture that’ll fool anyone at the table.
Kitchen Tips
- Blend until completely smooth. Any cottage cheese lumps will show up in the finished pie. Use a food processor or blender and let it run longer than you think.
- Bake low and slow. The low oven temperature prevents cracking and keeps the filling velvety.
- Chill thoroughly before slicing. This pie needs time in the fridge to set up properly. Cutting it warm gives you soup, not slices.
- Generous vanilla. Two tablespoons might seem like a lot, but it rounds out the pumpkin and brown sugar beautifully.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Process cottage cheese, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt.
Blend until smooth.
Pour mixture into crust.
Bake until set and chill before serving.
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