Thanksgiving is just around the corner—and if you’re following a ketogenic lifestyle, you might think pumpkin pie is off the menu. Think again! This keto cottage cheese pumpkin pie delivers all the cozy, spiced flavor of a classic holiday favorite—without the sugar, grains, or guilt.
Even better? It’s high in protein, naturally gluten-free, and uses simple, real-food ingredients you probably already have in your pantry. Plus, the cottage cheese base creates an ultra-creamy texture that rivals traditional pumpkin pie… and even cream cheese-based versions!
Whether you’re hosting a keto-friendly Thanksgiving or just craving a slice of fall nostalgia, this recipe is a guaranteed crowd-pleaser—even for non-keto guests.
Pro Tip: This pie stores beautifully in the fridge for up to 4 days, making it perfect for meal prep or stress-free holiday entertaining.
Why You’ll Love This Keto Pumpkin Pie
Most keto pumpkin pies rely heavily on cream cheese or heavy cream, which can be high in fat but low in protein. By using strained cottage cheese as the base, you get:
- Higher protein content (cottage cheese packs ~12g protein per ½ cup 8)
- Lower cost than cream cheese or mascarpone
- Lighter texture without sacrificing creaminess
- Blood sugar stability thanks to zero added sugar and high-quality fats
This recipe is also naturally gluten-free, grain-free, and easily dairy-adjustable (see substitutions below).
And yes—it truly tastes like pumpkin pie. Not “keto-ish.” Not “healthy-ish.” Real. Pumpkin. Pie.
Ingredients You’ll Need
For the Almond Flour Crust:
- 1 ½ cups (150g) blanched almond flour
- ¼ cup (25g) coconut flour
- ¼ cup (50g) keto-friendly sweetener (e.g., Swerve, Allulose, or Lakanto)
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup (113g) unsalted butter, melted
- 1 tsp pure vanilla extract
For the Cottage Cheese Pumpkin Filling:
- 1 ½ cups (360g) cottage cheese, well-strained
- 1 cup (245g) pure pumpkin puree (not pumpkin pie filling!)
- 1 cup (200g) keto sweetener (Swerve or Allulose recommended)
- 3 large eggs, room temperature
- ½ cup (120ml) heavy whipping cream
- 1 ½ tbsp pumpkin pie spice
- 1 ½ tsp vanilla extract
- ¼ tsp salt
Note: Allulose yields a softer, more traditional pie texture. Swerve can cause slight crystallization but is more accessible and budget-friendly.
Step-by-Step Instructions
Step 1: Make the Keto Pie Crust
- In a medium bowl, whisk together almond flour, coconut flour, sweetener, cinnamon, and salt.
- Add melted butter and vanilla extract. Stir until the mixture resembles wet sand—it should hold together when pinched.
- Press the dough firmly into a 9-inch pie dish, covering the bottom and up the sides evenly. Use a flat-bottomed glass or your fingers to smooth it.
- Optional: Pre-bake the crust for 8–10 minutes at 350°F (175°C) for extra crispness—but it’s not required!
Chef’s Note: Don’t skip straining your cottage cheese! Excess moisture leads to a soggy filling.
Step 2: Prepare the Cottage Cheese Filling
- Place cottage cheese in a fine-mesh strainer lined with cheesecloth (or a nut milk bag). Let drain for 10–15 minutes, then measure out 1 ½ cups of strained cheese.
- Blend the strained cottage cheese in a food processor or high-speed blender until completely smooth—no lumps!
- In a large mixing bowl, combine the blended cottage cheese with pumpkin puree, sweetener, eggs, heavy cream, pumpkin pie spice, vanilla, and salt.
- Mix with a hand mixer or stand mixer until silky and uniform. The consistency should be pourable but thick—like heavy cream.
Step 3: Bake & Chill
- Pour the filling into your prepared crust.
- Bake at 350°F (175°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly (like Jell-O).
- Turn off the oven, crack the door open, and let the pie cool inside for 1 hour to prevent cracks.
- Transfer to the counter to cool to room temperature (about 2 hours), then refrigerate for at least 4 hours—or overnight for best texture.
Cracking Tip: If your pie cracks (as seen in the video), don’t worry! It’s still delicious. Top with sugar-free whipped cream to disguise it.
How to Serve & Store
Serving Suggestions:
- Top with keto whipped cream (heavy cream + 1 tbsp sweetener, whipped)
- Add a sprinkle of cinnamon or nutmeg
- Serve with a scoop of low-carb vanilla ice cream
Storage:
- Fridge: Keep covered for up to 4 days
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Recipe Variations & Substitutions
- Dairy-Free? Use coconut oil instead of butter, and coconut cream in place of heavy cream. Note: texture will be softer.
- Egg-Free? Not recommended—eggs provide essential structure.
- No Cottage Cheese? You can use farmer’s cheese (similar texture 3) or full-fat ricotta—but cottage cheese gives the best protein-to-fat ratio.
- Extra Spice: Add ¼ tsp ground ginger or cloves for deeper flavor.
Nutritional Benefits of This Keto Dessert
This pie isn’t just a treat—it’s nutritionally strategic for keto dieters:
| Per Slice (1/8th pie) | Approximate Value |
|---|---|
| Calories | 280–310 |
| Total Carbs | 8g |
| Net Carbs | 4g |
| Protein | 9–11g |
| Fat | 24g |
| Fiber | 4g |
Thanks to the cottage cheese base, each slice delivers a solid protein punch—helping you stay full and avoid blood sugar spikes 24.
Why Cottage Cheese is a Keto Superstar
Many keto bakers overlook cottage cheese, but it’s a hidden gem:
- High in casein protein (slow-digesting, great for satiety)
- Low in lactose (often tolerated by dairy-sensitive individuals)
- Rich in calcium, selenium, and B vitamins
- Cost-effective compared to mascarpone or cream cheese
And when blended smooth? You’d never know it’s in there—just pure, velvety pumpkin goodness.
Final Thoughts: A Holiday Win for Keto Families
This keto cottage cheese pumpkin pie proves you don’t have to sacrifice tradition to stay on plan. It’s rich, spiced, creamy, and deeply satisfying—everything you love about Thanksgiving dessert, reimagined for low-carb living.
As Dave says in the video: “It tastes exactly like pumpkin pie… except this one has no sugar. So it’s much healthier.” And we couldn’t agree more.
Ready to impress your guests (keto or not)? Give this recipe a try—and don’t forget to share your results in the comments!
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FAQs
Q: Can I use canned pumpkin pie filling instead of puree?
A: No! Pumpkin pie filling contains sugar and spices. Use 100% pure pumpkin puree only.
Q: Why did my pie crack?
A: Overbaking or rapid cooling causes cracks. Let it cool gradually in the oven with the door ajar.
Q: Is this pie freezer-friendly?
A: Yes! Freeze before adding whipped cream. Thaw in the fridge overnight.
Q: Can I make this crustless?
A: Absolutely! Just pour the filling into a greased pie dish. Bake time may reduce by 5–10 minutes.