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Pumpkin Cottage Cheese Mousse (High-Protein, No-Bake)

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A silky, high-protein pumpkin cottage cheese mousse made smooth with a browned-butter spice bloom instead of raw spice powder.

Ingredients

Scale
  • 1 1/2 cups full-fat small-curd cottage cheese
  • 1/2 cup canned pumpkin puree
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of fine salt
  • Toasted pepitas, for topping
  • Flaky salt, for topping

Instructions

  1. In a small skillet over medium heat, melt the butter and cook, swirling often, until it turns golden brown and smells nutty, about 2-3 minutes.
  2. Remove from heat, stir in the pumpkin pie spice, and let it bloom in the hot butter for 30 seconds.
  3. Add the browned butter mixture, cottage cheese, pumpkin puree, maple syrup, vanilla, and fine salt to a blender.
  4. Blend on high for 90 seconds to 2 minutes, scraping down the sides once, until completely smooth and glossy with no visible curds.
  5. Taste and adjust sweetness or spice as needed.
  6. Divide among small glasses or jars and chill for at least 4 hours, or overnight for the best texture.
  7. Top with toasted pepitas and a pinch of flaky salt just before serving.

Notes

Full-fat, small-curd cottage cheese blends the smoothest; low-fat versions taste thinner and stay tangier. If your blender struggles, push the mousse through a fine-mesh sieve before chilling. Swap maple syrup for honey, or add a tablespoon of brown sugar if you want a deeper caramel note. Leftovers keep well covered in the fridge for up to 4 days.

Find it online: https://www.rapidrecipes.blog/pumpkin-cottage-cheese-mousse-high-protein-no-bake/