If you’re craving the cozy flavor of pumpkin pie but want something lighter, healthier, and just as satisfying, this Low Carb Pumpkin Pudding with Cottage Cheese is a must-try. Creamy, spiced, and naturally sweetened, it delivers all the comfort of traditional pumpkin desserts with none of the sugar crash. Plus, it’s packed with protein, thanks to the cottage cheese base, making it perfect for breakfast, snacks, or even dessert.
This is one of those recipes I stumbled upon during a busy fall season when I needed something quick, nourishing, and family-friendly. My kids love pumpkin-flavored anything, but I wanted a version I could feel good about serving regularly—something with real ingredients, low sugar, and enough protein to keep everyone full.
After a few tweaks, this pudding became a staple. It’s blended smooth, so the texture is silky and completely kid-approved. Even picky eaters who usually side-eye cottage cheese will be none the wiser.
You can make it in minutes with just a blender and a few ingredients you probably already have in your kitchen. It’s naturally gluten-free, easy to make dairy-free, and the perfect way to use up that open can of pumpkin purée sitting in your fridge.
What You’ll Need
- 1 cup full-fat cottage cheese
- ½ cup canned pumpkin purée (unsweetened)
- 2 tablespoons almond butter (or peanut butter)
- 1½ tablespoons maple syrup or monk fruit sweetener
- 1 teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- Pinch of salt
- Optional toppings: whipped cream, chopped nuts, sugar-free chocolate chips, a sprinkle of cinnamon
Pro Tips
- Use a high-speed blender to get the smoothest texture. A food processor works in a pinch but may leave it slightly grainy.
- Chill before serving—this pudding tastes even better after an hour or two in the fridge.
- Adjust the sweetness to your preference. Taste the mixture before chilling and add more sweetener if needed.
- Double the batch for meal prep. It stores well in the fridge and makes for a quick grab-and-go option.
- Serve in small jars or ramekins for easy kid-friendly portions that feel extra special.
Tools You’ll Need
- High-speed blender or food processor
- Measuring cups and spoons
- Spatula
- Small glass jars or ramekins
- Spoon for serving
Substitutions & Variations
Dairy-Free: Use dairy-free cottage cheese or substitute with plain dairy-free Greek-style yogurt.
Nut-Free: Swap almond butter for sunflower seed butter or coconut butter.
Sweeteners: Replace maple syrup with monk fruit, stevia, or erythritol for a completely sugar-free version.
Flavor Twist: Add a splash of espresso or strong coffee to turn this into a pumpkin spice latte pudding.
Protein Boost: Add a scoop of unflavored or vanilla protein powder for a post-workout snack.
Make-Ahead Tips
- This pudding can be made up to 4 days in advance and stored in the fridge.
- Portion into small jars for meal prep—just grab, top, and enjoy.
- For best texture, give it a quick stir before serving if it’s been chilling for more than a day.
How to Make Low Carb Pumpkin Pudding with Cottage Cheese
Step 1: Add Ingredients to Blender
Add cottage cheese, pumpkin purée, almond butter, maple syrup (or sweetener of choice), vanilla, pumpkin spice, and salt to your blender.
Step 2: Blend Until Smooth
Blend on high for 30–60 seconds, or until completely smooth and creamy. Scrape down the sides if needed and blend again.
Step 3: Taste and Adjust
Taste the pudding and adjust sweetness or spice if desired. Blend again for a few seconds if you add anything.
Step 4: Chill
Transfer the pudding to small jars or ramekins. Chill for at least 1 hour, or up to 4 days.
Step 5: Add Toppings and Serve
Top with whipped cream, a sprinkle of cinnamon, chopped nuts, or your favorite low-carb topping. Serve chilled.
Leftovers & Storage
- Store in airtight containers in the fridge for up to 4 days.
- Do not freeze—dairy-based puddings can separate and change texture.
- If pudding thickens in the fridge, stir before serving or add a splash of milk to loosen.
Final Thoughts
This Low Carb Pumpkin Pudding with Cottage Cheese is the kind of recipe that surprises people. It tastes indulgent, like a creamy pumpkin pie filling, but it’s light, packed with protein, and low in carbs. It’s perfect for those who want to stay on track with healthy eating without giving up the seasonal flavors they love. Whether you’re making it for your kids’ afternoon snack, a festive breakfast, or your own post-dinner treat, this pudding is proof that wholesome can still mean delicious. If you make it, leave a comment and let me know how it turned out or what toppings you tried—I’d love to hear how you made it your own.