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Pumpkin Pie Cottage Cheese Cups
deserts
- Prep
- 10 min
- Cook
- 3 min
- Total
- 13 min
- Servings
- 2
- Difficulty
- Easy
Batch
Units
Ingredients
| 340 g | Cottage Cheese Fat FreeGreat Value; 1½ cups |
| 163 g | Pumpkin Puree⅔ cup; plain canned pumpkin, not pie filling |
| 30 g | Impact Whey Isolate - VanillaMyprotein; about 1¼ scoops |
| 24 g | Allulose2 tbsp |
| 3.4 g | Pumpkin Pie Spice2 tsp |
| 4.2 g | Vanilla Extract1 tsp |
| 54 g | Rolled Oats⅔ cup |
| 14 g | Pecans2 tbsp, chopped |
AI-generated illustration.
Pumpkin pie cottage cheese cups from Carly at @carlylembofit, with my changes. Her recipe blends cottage cheese and pumpkin into a pie filling, layers it with a toasted oat and pecan crumble, and uses no protein powder. I added vanilla whey anyway, switched to fat-free cottage cheese, halved the pecans and left the butter out of the crumble.
Instructions
- Put the cottage cheese, pumpkin, whey, allulose, pumpkin pie spice and vanilla in a blender.
- Blend for about a minute, scraping down the sides once, until the cream is smooth and no curds are left.
- Heat a dry skillet over medium heat and toast the oats and pecans for 2–3 minutes, stirring often, until they smell toasted.
- Tip the crumble onto a plate so it stops cooking.
- Layer the pumpkin cream and the crumble in 2 small glasses or jars, finishing with crumble.
- Refrigerate for 20 minutes before eating.
Notes
The original has no whey, uses twice the pecans, and tosses the oats and pecans with 1 tsp of melted butter per cup before toasting. Leaving the whey out takes about 13 g of protein off each serving.
Nutritional Info
| Nutrient | Amount |
|---|---|
| Calories | 371 kcal |
| Protein | 35.9 g |
| Carbohydrates | 51.2 g |
| Sugar | 6.8 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 654 mg |
Per serving, calculated from USDA data and the Myprotein label. The carbohydrates include 12 g of allulose, so net of fiber and allulose it's 33.2 g.