33g Protein Creamy Crustless Pumpkin Pie
👩🍳 Let’s Get Baking!
- Prep the Oven: Preheat your oven to 350°F (175°C). Lightly grease two oven-safe ramekins or one larger small baking dish. 🌡️🥣
- The Blend: Add the cottage cheese, pumpkin puree, eggs, sweetener, pumpkin pie spice, and vanilla extract into a high-speed blender or food processor. 🌪️
- Make it Silky: Blend on high for 1–2 minutes until the mixture is completely smooth, glossy, and there are absolutely zero cottage cheese lumps left! 🌊✨
- The Pour: Divide the smooth batter evenly into your prepared ramekins, just like the beautiful serving shown in . 🫗🫙
- Bake: Bake for 25–30 minutes. The edges should be set, but the center will still have a slight, delicate jiggle. ⏰🔥
- Chill & Serve: Let them cool to room temperature, then pop them in the fridge for at least an hour to fully set and chill. Top with a spoonful of Greek yogurt or whipped cream, dust with extra cinnamon, and dig in! ❄️🥄
💡 Pro-Tip:
Don’t worry if you aren’t a fan of cottage cheese texture—blending it completely transforms it into a rich, silky custard that tastes exactly like traditional pumpkin pie filling! 🤫🤫
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