This creamy pumpkin pie blends cottage cheese into the filling for extra protein and a silky texture. Chia seeds add fiber, and maple syrup and pumpkin pie spice give it classic fall flavor.
Ingredients
- 1 prepared 9-inch pie crust
- ¾ cup cottage cheese
- 3 eggs
- 1 (15-ounce) can pumpkin puree
- ½ cup maple syrup
- 2 tbsp chia seeds
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Equipment Needed
Blender or food processor
Spatula
Measuring cups and spoons
9-inch pie pan (if your crust is not already in one)
Baking sheet
Directions
- Preheat the oven to 350°F (175°C). Place the prepared pie crust on a baking sheet.
- In a blender or food processor, combine the cottage cheese, eggs, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and vanilla. Blend until completely smooth.
- Pour the filling into the prepared crust.
- Bake for 45 minutes, until the edges are set and the center jiggles slightly. Cover the crust edges with foil if they brown too quickly.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
Nutritional Facts
- Calories
- 260
- Fat
- 10 g
- Saturated Fat
- 1 g
- Sodium
- 195 mg
- Carbohydrate
- 34 g
- Cholesterol
- 70 mg
- Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 7 g
