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
Units
Scale
- 2 cups cottage cheese (low fat or full fat, Daisy yields the thickest pudding in my testing)
- 1/3 cup pumpkin puree
- 3 tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- 1/2 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.