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Pumpkin Whipped Cottage Cheese

Pumpkin whipped cottage cheese made in a high-speed blender for an ultra-smooth, fluffy cream. Sweetened with maple or honey and spiced with cinnamon and pumpkin pie spice, then finished with crunchy granola and pumpkin seeds.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Base blend
  • 2 cup full-fat cottage cheese
  • 0.5 cup pumpkin puree
  • 3 tbsp maple syrup or honey
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla extract
  • 0.25 salt pinch
To serve
  • 1 granola
  • 1 honey
  • 1 pumpkin seeds
  • 1 pumpkin pie spice for dusting

Equipment

  • 1 stand mixer

Method
 

Blend until smooth
  1. Add full-fat cottage cheese to a high-speed blender or food processor, then blend for 60 seconds until completely smooth, with no visible curds.
Whip with pumpkin flavor
  1. Add pumpkin puree, maple syrup or honey, pumpkin pie spice, cinnamon, vanilla extract, and salt, then blend again until fluffy and completely combined, scraping down if needed.
Taste and adjust
  1. Taste the whipped pumpkin cottage cheese and adjust sweetness or spices until it’s to your liking.
Serve
  1. Spoon into bowls and top with granola, drizzle honey in the center, and dust with pumpkin pie spice and pumpkin seeds for a fall finish.
Store
  1. Store covered in the refrigerator up to 4 days.

Notes

For the smoothest texture, use full-fat cottage cheese and blend long enough that the mixture looks silky with no curds. Keep leftovers covered in the refrigerator up to 4 days; freezing isn’t recommended because the texture can loosen. If you want it dairy-light, use a lower-fat cottage cheese and expect a slightly less creamy result.