Pumpkin Whipped Cottage Cheese

It’s officially fall which means we’re that much closer to an afternoon sunset. What can temporarily fix this news? How about another high protein dessert that’s calorie friendly? This Pumpkin Whipped Cottage Cheese only takes a few minutes to prep, is guaranteed to satisfy, and can be made with or without protein powder!

Start this one with a food processor. I use a mini one for most of my small desserts like this which I’ll link to below in the recipe card. Yes, you can also use a good blender, just make sure to keep can eye on it so your mix doesn’t “overheat”.

Add right into whatever you’re using, 1 cup of cottage cheese, 1/2 cup of pumpkin puree, 1 optional scoop of a good tasting vanilla protein powder, 1 teaspoon of a pumpkin pie spice, 1/2 teaspoon of vanilla extract, 1 tablespoon of a sugar free syrup or real maple syrup, and an optional 1-2 tablespoons of your favorite sweetener if it ends up not being sweet enough for you.

Homemade Pumpkin Puree

One sugar pie pumpkin makes about 3 cups of puree (around 2 cans).

Ingredients

• 1 Sugar Pie Pumpkin (2-3lbs)
• 1-2 Tablespoons Water

Here are the steps to make it:

1. Halve and seed your pumpkin.
2. Place your halves cut side down on a baking sheet.
3. Put them into the oven on 400F/204C until a knife slides into the flesh with no resistance (40-50 minutes).
4. Let your halves cool and blend them until smooth, adding water if needed until everything comes together and your “puree” is formed.

You can use full, reduced, or fat free cottage cheese. Keep in mind that the more liquid your cottage cheese has in it, the “thinner” your pumpkin whipped cottage cheese will be. If there does appear to be too much liquid or you want it thicker, drain it!

These amounts will make what I would consider 1 serving. If you want more, you can scale the recipe. You can easily do this below or by using a 2:1 cottage cheese to pumpkin puree ratio.

Process those ingredients together until smooth then continue processing it for another minute. Aside from the texture, you should get a bit more volume out of your pumpkin whipped cottage cheese when doing this. Make sure to keep an eye on it as to not overheat your mix as your processing or blending it!

Whipped Cottage Cheese Flavors

Portion it out, find a topping or mix-in, and put it into the fridge for 10-15 minutes to fully settle. Some of my favorite toppings or mix-ins?

• Unsweetened shredded coconut
• Whipped cream
• Mini marshmallows
• Mini chocolate chips
• Biscoff cookie crumbles
• Wafer pieces
• Crushed up nuts (candied pecans!)
• Toffee bits
• Sugar free caramel
• Cinnamon sugar
• Pumpkin seeds
• Hemp hearts
• Halloween sprinkles
• Whipped topping
• Granola

This recipe can last longer however for texture purposes especially if you have mix-ins, I’d personally only make enough for 2 days. Make sure to keep it in the fridge!

Ready for another pumpkin dessert? How about a Protein Cheesecake?