Thick and creamy Healthy Pumpkin Cottage Cheese Pudding made with cottage cheese, canned pumpkin, pumpkin pie spice, and sweetened with maple syrup is my fave high-protein snack for fall! Bonus--my kids are obsessed. Simply throw everything in the blender for an irresistibly delish and beyond easy treat you'll keep coming back to.
Pumpkin and cottage cheese?! Is it a random combo or is it OUT OF THIS WORLD AMAZING? Oh it's the latter, I assure you.
If you've made my healthy banana cottage cheese pudding, you can attest to how incredible blended cottage cheese is (as in literally, I can't believe it).
What sets this recipe apart is that we're not blending into oblivion, which makes this less fluffy and more thin. The trick is stopping as soon as it's combined for the most heaven-sent texture!
More on starring ingredients
- Cottage cheese: I've tested this recipe with both low fat and full fat cottage cheese and really didn't notice a difference. The game changer is that some brands are thicker than others. I found that Daisy yielded much better results than Trader Joe's store brand, which was way thinner. You can find all my recipes with cottage cheese here!
- Maple syrup: I have also tried this with honey but I do think maple is superior here. The key is adding enough to suit YOUR tastebuds!
- Pie spice AND cinnamon: You won't find me posting my fave pumpkin recipes without both pumpkin pie spice and cinnamon because I find the extra cinnamon to really take the warm fall flavor over the top!
Let's make it!
FALL in love. I dare you.
Then come back and tell me how obsessed you are. You're welcome!!
Healthy Pumpkin Cottage Cheese Pudding
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3-4 servings 1x
- Category: Snacks
- Method: Blender
- Cuisine: American
- Diet: Vegetarian
Description
Thick and creamy Healthy Pumpkin Cottage Cheese Pudding made with cottage cheese, canned pumpkin, pumpkin pie spice, and sweetened with maple syrup is my fave high-protein snack for fall! Bonus--my kids are obsessed. Simply throw everything in the blender for an irresistibly delish and beyond easy treat you'll keep coming back to.
Ingredients
- 2 cups cottage cheese (low fat or full fat, Daisy yields the thickest pudding in my testing)
- ⅓ cup pumpkin puree
- 3 tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
- Place all ingredients in a high speed blender (I use a Nutribullet). Blend just until smooth and creamy (don't walk away from it as it only takes seconds-over-blending will make it thin and less whipped). It should be thick and spoonable. Taste mixture and make sure sweetness level is good, stirring in more maple by hand to taste vs blending, if needed.
- Pour into a large lidded container or portion into 3-4 containers. If your mixture is thinner (some brands are), I like to chill it in the freezer for 10 minutes before eating it--it's super good extra cold! You can enjoy right away, but it will thicken more and taste even more whipped after it's sat in the fridge for a couple hours. I love it topped with crushed graham crackers.
- Store in the fridge for up to 4 days.
Megan T says
I’m on my 3rd batch of this recipe, it’s SO GOOD! Delish as written & on its own. However - I’ve been enjoying mine as a “topping” to my yogurt bowls with granola & mini chocolate chips. Lots of protein & such a treat!
Alexis Joseph, MS, RD says
Ohhh love that, heck yes to granola and chocolate chips! Thanks so much, Megan.
Jena says
This was so much better than I had expected! It tasted like pumpkin cheesecake. I only made a half portion because I wasn't sure if I was going to like it but I'm going to have to go buy more cottage cheese so I can make more!
Alexis Joseph, MS, RD says
Hahaha right?? It really does taste like cheesecake! Thanks so much for the review, Jena.