This creamy pumpkin cottage cheese dip is so delicious and you only need 6 simple ingredients. It’s high protein and full of sweet pumpkin pie flavor. This no bake dessert is the perfect sweet treat for fall!
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Why you’ll love this cottage cheese pumpkin dip
As soon as I started experimenting more with cottage cheese recipes, I just knew I had to make a cottage cheese pumpkin pie dip for the fall season. If you love all things pumpkin like me, you have to try this one!
Cottage cheese is the perfect base for this dip because it’s so creamy, blends into a perfectly smooth texture, and has a mild flavor that gives this dip a subtle cheesecake vibe. It’s a great substitute for recipes that have a creamy base, like cream cheese.
Plus, it’s a great source of protein so it works super well for turning your favorite indulgent desserts into a healthier option.
This healthy dessert is perfect for satisfying your sweet tooth and your appetite too with 10 grams of protein per serving.
You only need a few simple ingredients like cottage cheese, pumpkin, seasonal warm spices and maple syrup.
Let’s get into what you need for this fun pumpkin recipe. It’s quickly become one of my favorite recipes for fall!
Ingredients
- Pumpkin puree: First up, pumpkin! Make sure to grab canned pumpkin puree, not pumpkin filling. If you like to make your own pumpkin puree that would work great too.
- Cottage cheese: I prefer full-fat cottage cheese for the best texture and creaminess, but any cottage cheese will work. Good Culture is my favorite brand of cottage cheese!
- Maple syrup: You can use your sweetener of choice- I prefer maple syrup or honey here, but any liquid sweetener will work. For a sugar-free option you can try sugar-free maple syrup. You could even make a batch of my brown sugar syrup and use that!
- Vanilla extract: Vanilla extract adds just a hint of vanilla flavor. This one is my favorite.
- Pumpkin spice seasoning: You’ll need pumpkin pie spice seasoning, of course for the pumpkin spice flavors.
- Cinnamon: I love my pumpkin pie inspired dishes to have extra cinnamon, so you’ll need just a teaspoon.
How to make pumpkin cottage cheese dip
- Add all ingredients to a food processor or high speed blender.
- Blend on high until dip is smooth and creamy, scraping down the sides as needed with a silicone spatula.
What to serve with
This high protein pumpkin cottage cheese dip is perfect for:
- Sliced apples
- Strawberries
- Graham crackers
- Gingersnap cookies
- Animal crackers
- Greek yogurt
You can also serve it:
- As pumpkin pie filling to fill a mini graham cracker crust and top with whipped cream for a no bake high protein pumpkin “pie”!
- Layered with vanilla Greek yogurt and whipped cream for a pumpkin pie parfait!
It’s honestly so good that you can also just eat it by the spoonful!
How to store
Store extra cottage cheese pumpkin pie dip in the fridge in an airtight container for up to 4 days.
Variations
- No cottage cheese on hand? Swap in plain or vanilla Greek yogurt. You can also use ricotta cheese but it will be lower protein.
- Make it sugar-free by using a sugar-free syrup like this one.
- Top with whipped cream and crushed graham crackers.
- Top with mini chocolate chips or pumpkin seeds.
- If you’d like to add a bit more creaminess, you can add a tablespoon or two of heavy whipping cream.
- For a more traditional “cheesecake” dip flavor, add a few tablespoons of cream cheese.
More healthy recipes you’ll love
Pumpkin Cottage Cheese Dip
Ingredients
- 15.5 oz pumpkin puree
- 16 oz cottage cheese
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1.5 tbsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Add all ingredients to a food processor or high speed blender.
- Blend on high until dip is smooth and creamy, scraping down the sides as needed with a silicone spatula.
