Ingredients
Scale
- 2 cups (452 g) 4% full-fat cottage cheese
- 1 cup (227 g) plain nonfat Greek yogurt
- 3/4 cup (183 g) plain pumpkin purée, not pumpkin pie filling
- 1/2 cup (60 g) vanilla whey protein isolate
- 1/3 cup (107 g) pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice, plus more for serving
- 1/4 teaspoon fine salt
- 1/4 teaspoon xanthan gum
- 2 tablespoons chopped toasted pecans, optional for serving
- 1/4 cup crushed gluten-free graham-style crackers, optional for serving
Instructions
- Add the cottage cheese and Greek yogurt to a high-speed blender. Blend for 30 to 45 seconds, scrape the sides, and blend again until completely smooth.
- Add the pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and salt. Blend until uniform.
- Sprinkle in the whey isolate and xanthan gum. Blend for another 20 to 30 seconds until the base is thick, smooth, and free of lumps.
- Taste the base and adjust pumpkin pie spice if needed. The mixture should taste slightly sweeter and more strongly spiced than the finished frozen dessert.
- Pour into a shallow 9-by-5-inch metal loaf pan or freezer-safe container. Smooth the surface and cover tightly.
- Freeze for 3 1/2 to 4 1/2 hours, until firm.
- Let the pan stand at room temperature for 15 to 25 minutes before scooping. If frozen overnight, it may need 20 to 30 minutes.
- Serve with extra pumpkin pie spice and optional pecans or gluten-free graham-style crumbs.
Notes
- Full-fat cottage cheese gives the creamiest no-churn texture.
- Use plain pumpkin purée, not pumpkin pie filling.
- The recipe is formulated for whey isolate; plant proteins and whey concentrate can change the frozen texture.
- Optional pecans and graham-style crumbs are not included in the nutrition estimate.
- Use gluten-free-labeled protein powder, vanilla, spice blend, and cookie crumbs when gluten cross-contact matters.
- Keep tightly covered at 0°F (-18°C) or below. For best quality, use within about 2 weeks.
- Nutrition is estimated per 1/6 batch using representative values for 4% cottage cheese, nonfat Greek yogurt, pumpkin purée, maple syrup, and whey isolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: High Protein, Gluten Free, Vegetarian