Hello, Cozy Vibes (and Slight Chaos) in a Bowl
I swear, every autumn my fridge ends up having at least three (okay, four) open tubs of cottage cheese and a can of pumpkin purée—leftover from various ambitious baking projects, half-finished smoothies, you name it. One particular chilly morning, running late (as usual), I just chucked both into my old Hamilton Beach blender, whispered a little prayer, and the result was honestly delightful. It’s smooth, creamy, and gives you that lovely, spiced pumpkin pie feeling without all the fuss—or the crust. Anyway, my kids didn’t even complain (which says a lot, trust me). Bonus: It looks way more impressive than it is.
Why You’ll Love This (or At Least Make It Once)
I make this when I’m low on time, big on cravings, and definitely not interested in washing a pile of dishes. My family goes a bit wild for this because it tastes like autumn in a bowl (but without all the sugar crashes). My husband actually requests it for dessert sometimes—he’s a weirdo but in a good way. I love that you can make it as fancy or as lazy as you feel (when I’m feeling fancy, I add toasted pecans; when I’m just hungry, I eat it straight from the blender with a spatula). There’s something about how the cinnamon hits your nose right before the first bite—just, yes. Oh, and no baking. (Which, some days, feels like the universe is doing me a favor.)
What You’ll Need (or What I Usually Scrounge Up)
- 1 cup cottage cheese (full-fat is my jam, but honestly, any kind works—my gran used to swear by Daisy brand, but store brand is fine)*
- 1/2 cup pumpkin purée (not pumpkin pie filling—been there, regretted that)
- 1-2 tablespoons maple syrup or honey (I prefer maple, but if you’ve only got brown sugar, you do you)
- 1/2 teaspoon pumpkin pie spice (or just cinnamon and a pinch of nutmeg, if spice blends aren’t your thing)
- 1/4 teaspoon vanilla extract (optional, but kinda nice)
- Pinch of salt (weirdly important, don’t skip)
*If you’ve only got ricotta, try it—but it’ll be a little less tangy.
Let’s Make It! (Instructions With All the Little Wiggles & Wobbles)
- Throw the cottage cheese, pumpkin purée, maple syrup, pumpkin pie spice, vanilla, and salt into your blender or food processor. If you’ve got one of those fancy bullet blenders, use that; or if not, just a stick blender in a deep jug kinda works (but be warned, it might splatter, and I’ve got the orange polka dot kitchen towels to prove it).
- Whiz it all up until it’s super creamy—this usually takes 45 seconds, but sometimes my old blender struggles. Scrape down the sides once or twice.
- This is where I usually sneak a taste. Adjust the sweetness or spice if it needs it—sometimes I end up adding another shake of cinnamon or an extra squirt of syrup.
- Scoop into serving bowls, or just eat it out of the blender. No one’s judging.
A Few Notes (From More Trial and Error Than I’d Like to Admit)
- If you don’t blend it long enough, it’s a little lumpy—which, actually, is not the end of the world. I think it grows on you.
- Once I forgot the salt. Never again. It just makes everything pop.
- Pumpkin purée can be a bit watery. If yours is, just blot it with some paper towels before mixing—I never bother, but some say it makes it thicker. Maybe next time?
Variations: Some Winners, One Flop
- Swirled in a teaspoon of espresso powder—so good if you like your breakfast to taste like dessert.
- Tried with Greek yogurt instead of cottage cheese…it’s tasty, really creamy, but kind of lost that tang I love.
- Adding a scoop of protein powder? I thought I’d be clever, but honestly, it turned gritty (maybe I should try a different brand, hmm).
Kitchen Tools (But Don’t Panic)
- Blender or food processor. If you don’t have either, a stick blender and a bit of elbow grease will get the job done—just watch for those chunks sneaking by (I actually don’t mind a few, but my kids do!)
- Spatula, or just a big spoon if your spatula is in the dishwasher.
How to Store It (If It Lasts That Long…)
Cover and refrigerate for up to three days—but honestly, in my house, this stuff disappears within 24 hours. It thickens a little overnight, which I actually prefer!
Serving Ideas (What I End Up Doing Most of the Time)
- With a drizzle of maple syrup and a handful of walnuts on top. Heaven.
- Spread onto toast—seriously, try it with a slice of dark rye, it’s lush.
- Sometimes, for dessert, I top it with mini chocolate chips (don’t tell my dentist).
Pro Tips—Learned the Hard Way
- I once rushed the blending step and, wow, the texture was like weirdly chunky pudding. You really want it smooth, so give it an extra minute—even if you’re hangry.
- Don’t skip the taste-as-you-go. Everyone’s spice tolerance is different. Once, I added way too much nutmeg and, let’s just say, nobody finished their bowl (even the cat steered clear).
Frequently Asked (and Slightly Amusing) Questions
- Q: Can I use pumpkin pie filling by accident?
Honestly, everyone’s done it once. It’ll end up overly sweet and spiced, but if you cut back on the sweetener you might just get away with it. Or, just go for broke and call it ‘dessert hummus’. - Q: Is this good for kids?
Mine eat it straight out of the bowl. So, yes (with the caveat that some kids think orange means ‘cheese puff’ and act accordingly). - Q: Can I freeze it?
I tried, but when it thaws it’s kind of watery and not so appealing. Probably best just to make enough for a couple days. - Q: What if I don’t have pumpkin?
You can do this with sweet potato—just mash it up really good, and maybe add a smidge more maple syrup. Not quite the same, but still pretty tasty.
Okay, if you made it this far, you’re either a true pumpkin nut like me or you got sidetracked and came back, but either way, just give it a whirl. Oh, and if you end up topping yours with something wild (like granola or crushed ginger snaps), let me know—always looking for a new breakfast adventure!
Ingredients
- 1 cup low-fat cottage cheese
- 1/2 cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon chopped pecans or walnuts (optional, for topping)
Instructions
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1Add the cottage cheese, pumpkin puree, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt to a food processor or high-speed blender.
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2Blend on high until the mixture is smooth and creamy, scraping down the sides as necessary.
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3Taste and adjust sweetness or spices as desired. Blend again if needed.
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4Transfer the whipped mixture to serving bowls.
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5Top with chopped pecans or walnuts, if using, and a sprinkle of extra cinnamon.
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6Serve immediately or refrigerate for up to 2 days for a chilled treat.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
140 caloriescal
Protein:
11 gg
Fat:
3 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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