A high-protein pumpkin cottage cheese bake that tastes just like pumpkin pie, only lighter, crustless, and low in carbs.

This high-protein pumpkin cottage cheese bake tastes just like pumpkin pie — only lighter and crustless! It’s creamy, sweet, and full of cozy pumpkin flavor. We love topping it with crushed pecans and a dollop of sugar-free whipped cream for that yummy pumpkin pie vibe without the guilt (or work).

Plus, it’s low in carbs, keto friendly, and high in protein thanks to the cottage cheese. Made with simple ingredients like pumpkin puree, eggs, sweetener, and pumpkin pie spice, it’s lower in calories and much healthier than traditional pumpkin desserts since cottage cheese replaces the heavy cream.

This recipe is also super easy to make and takes less than 10 minutes to prep before baking. Serve it as a sweet breakfast treat, an afternoon snack, or a healthy dessert that satisfies every pumpkin craving.

Key Ingredients

Pumpkin purée: Be sure to use 100% pure pumpkin with no added ingredients. Don’t confuse it with pumpkin pie filling, which contains sugar and added flavors.

4% milkfat cottage cheese: Full-fat cottage cheese makes this dessert extra creamy while also increasing the protein.

Swerve Brown Sweetener: Brown sweetener gives a rich, maple-like sweetness without the carbs. Or you can use another sweetener of choice — just be sure to checker out this sweetener conversion chart.

Eggs: Help bind everything together and add extra protein.

Pumpkin pie spice: A store-bought blend works perfectly here, but you can also make your own homemade mix if you prefer.

Vanilla extract: Enhances the sweetness and rounds out the pumpkin flavor.

How to Prep

Get started: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper for easy removal.

Blend: In a blender or food processor, blend the cottage cheese until smooth. In a large bowl, mix together pumpkin puree, blended cottage cheese, Swerve, eggs, vanilla, salt, and pumpkin pie spice until well combined.

Bake: Pour mixture into the prepared baking dish and smooth the top. Bake for 35 to 45 minutes, or until the center is set and a toothpick inserted comes out mostly clean. (Start checking at 35 minutes since some ovens run hot.)

Serve: Let cool before slicing. Top with crushed pecans and sugar-free whipping cram. Store leftovers in the fridge.

How to Store

Let the pumpkin bake cool completely, then cover and store it in the refrigerator for up to 5 days. It tastes great chilled straight from the fridge or gently warmed in the microwave.

More Low Carb Pumpkin Treats

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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