Pumpkin Cottage Cheese Pie
Cottage cheese and cream cheese add protein, calcium, and a steadier satiety, while pumpkin brings carotenoids and gentle sweetness without a heavy fruit load. Almond and coconut flour keep the crust low in carbs and firm enough for the filling.
For the crust
Mix almond flour (65 g), coconut flour (20 g), and psyllium (5 g). Add egg (50 g) and softened butter (40 g), then knead into a soft dough.
Grease a 16 cm pan, press the dough over the bottom, and form low sides. Pre-bake the crust at 180°C for 7-10 minutes.
For the filling
Peel pumpkin (100 g), cut it into cubes, and boil for about 15 minutes until soft, then drain off excess water. Blend pumpkin, cottage cheese 9% (120 g), cream cheese (65 g), egg (50 g), erythritol (50 g), and vanilla (1 g) until completely smooth.
Spread the pumpkin cottage cheese filling over the pre-baked crust. Bake the pie at 180°C for about 30 minutes, until the center is set and no longer visibly wobbly.
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