This Pumpkin Pie Ninja Creami is basically pumpkin pie filling turned into a thick, creamy pint of high-protein ice cream.
I use low-fat cottage cheese as the base along with skim milk, pumpkin puree, vanilla protein powder, pumpkin pie spice, and a little xanthan gum. Once everything is blended, you really do not taste cottage cheese. It just gives the Creami a thicker, creamier texture while adding a ton of protein.
For mine, I went all in on the pumpkin pie idea with crushed vanilla wafers and a caramel drizzle on top. You get the creamy pumpkin center, warm fall spices, little pieces of cookie for that crust-like texture, and caramel in every few bites.
The full base lands around 55–58 grams of protein, depending on the cottage cheese and protein powder you use.
Try These Next
If you like dessert-inspired Creamis, my Blueberry Cobbler Ninja Creami also uses cottage cheese to create a thick base, with granola added for that cobbler-crust texture.
You may also like my Banana Cream Pie Ninja Creami if you want another pie-inspired flavor, or my High Protein Ninja Creami Oreo Ice Cream for another cottage cheese-based pint. These recipes are already part of BakedLean's Ninja Creami cluster.
Why You'll Love This Pumpkin Pie Ninja Creami
Over 55 Grams of Protein: Cottage cheese, skim milk, and protein powder all contribute protein to the pint.
Actually Tastes Like Pumpkin Pie: Pumpkin puree, pumpkin pie spice, vanilla, cookie pieces, and caramel hit all the flavors I want from a pumpkin pie dessert.
Cottage Cheese Makes It Creamy: Once blended completely smooth, it gives the frozen base a lot more body than skim milk alone.
Big Dessert: This makes one entire Ninja Creami pint.
Easy to Customize: Granola, graham crackers, pecans, vanilla wafers, or caramel can all take the same base in slightly different directions.
Great for Leftover Pumpkin: You only need ¼ cup of pumpkin puree, so this is perfect when you have part of a can left after another fall recipe.
Ingredients
Pumpkin Pie Creami Base
- 1 cup low-fat cottage cheese
- 1 cup skim milk
- ¼ cup pure pumpkin puree
- 1 scoop vanilla protein powder
- 1½ teaspoons pumpkin pie spice
- 2–4 tablespoons zero-calorie sweetener, to taste
- ¼ teaspoon xanthan gum
- ½ teaspoon vanilla extract
- Dash of salt
Optional Mix-Ins & Toppings
- Crushed vanilla wafers
- Granola
- Chopped pecans
- Crushed graham crackers
- Caramel sauce
I used crushed vanilla wafers and caramel sauce on mine.
Ingredient Notes
Cottage Cheese
This is what makes my version different from a lot of lower-fat Pumpkin Pie Creami recipes.
I use 1 full cup of low-fat cottage cheese.
Once it is blended with the milk, pumpkin, protein powder, and spices, the curds disappear completely. What you are left with is a much thicker base than you would get from skim milk by itself.
It also adds a substantial amount of protein without needing multiple scoops of protein powder.
If you have made my other cottage cheese Creamis, this is the same basic idea that works so well in flavors like blueberry cobbler and cookies and cream.
Pure Pumpkin Puree
Use pure pumpkin rather than pumpkin pie filling.
You only need ¼ cup, which is enough to give the pint pumpkin flavor without turning the base overly thick or starchy.
If I am baking pumpkin muffins or another fall recipe, this is exactly the type of recipe I make with the pumpkin left in the can. BakedLean already has several pumpkin recipes that fit naturally into the same seasonal cluster, including my High Protein Pumpkin Muffins and Pumpkin Donut Holes.
Pumpkin Pie Spice
I use 1½ teaspoons, which is a lot more spice than some pumpkin ice cream recipes.
That is intentional.
Pumpkin itself is pretty mild, especially once frozen. I want cinnamon, nutmeg, ginger, and the other warm spices to actually come through in the finished pint.
Xanthan Gum
Just ¼ teaspoon of xanthan gum helps give this lower-fat base more body and reduces that icy texture you can sometimes get with high-protein Creamis.
Do not go crazy with it.
More is not better here. Too much xanthan gum can make the texture gummy.
Sweetener
Start with 2 tablespoons and taste the base.
I sometimes use closer to 4 tablespoons depending on the protein powder.
Why Cottage Cheese Works So Well in a Ninja Creami
Cottage cheese sounds strange until you actually blend it.
Then it basically becomes a thick dairy base.
That is exactly what I want in a high-protein Creami because skim milk and protein powder alone can sometimes freeze into something much icier.
The cottage cheese gives the base more body and richness without needing heavy cream.
And unlike a traditional ice cream base, there is no cooking.
Everything goes into the blender, gets blended completely smooth, and freezes right in the Creami pint.
The important part is blending long enough.
There should be no visible cottage cheese curds before you freeze it.
How to Make Pumpkin Pie Ninja Creami
1. Blend the Pumpkin Pie Base
Add the cottage cheese, skim milk, pumpkin puree, vanilla protein powder, pumpkin pie spice, sweetener, xanthan gum, vanilla, and salt to a blender.
Blend until completely smooth.
Stop and scrape down the sides if needed.
You should not see any cottage cheese curds or dry protein powder.
2. Taste Before Freezing
Taste a small amount.
If it needs more sweetness, add more zero-calorie sweetener.
I usually use somewhere between 2 and 4 tablespoons depending on how sweet my protein powder is.
3. Freeze the Pint
Pour the mixture into your Ninja Creami pint.
Stay below the MAX FILL line.
Freeze on a flat, level surface for at least 16 hours, or until completely solid.
4. Spin on Lite Ice Cream
Remove the frozen pint and process it using the Lite Ice Cream setting.
Do not worry if the first spin looks powdery.
That happens with a lot of lower-fat, high-protein Creami bases.
5. Re-Spin
Run a Re-Spin before adding any extra liquid.
If it is still dry and crumbly after that, add 1–2 tablespoons of skim milk and Re-Spin again.
You should end up with a thick, creamy texture.
6. Add the Pumpkin Pie Mix-Ins
Once the base is smooth, make a hole down the center of the pint.
Add crushed vanilla wafers, graham crackers, granola, or chopped pecans if you want them mixed throughout.
Run the Mix-In cycle.
7. Finish the Pint
For mine, I top the finished Creami with more crushed vanilla wafers and a drizzle of caramel sauce.
That is probably my favorite way to serve it because the cookies give you the pie-crust feel and the caramel works really well with the pumpkin spice.
Best Pumpkin Pie Creami Toppings
The base tastes like pumpkin pie on its own, but the toppings are what make it feel like a full dessert.
My favorite combination is:
Vanilla wafers + caramel sauce
Other good options are:
- Crushed graham crackers
- Vanilla cookies
- Chopped pecans
- Protein granola
- Extra pumpkin pie spice
- Whipped cream
- Cinnamon
- Sugar-free maple syrup
If you want more of a traditional pumpkin pie flavor, graham crackers or vanilla wafers make the most sense because they add that crust element.
If you want more crunch, use pecans or granola.
Expert Tips
Blend the Cottage Cheese Completely
Do not stop when it is merely combined.
Keep blending until the mixture looks like a smooth protein shake.
Taste Before Freezing
Frozen desserts taste less sweet than the unfrozen base.
I would rather have the liquid taste slightly too sweet before freezing than end up with bland pumpkin ice cream.
Do Not Add Too Much Xanthan Gum
¼ teaspoon is enough.
Adding extra will not necessarily make it creamier and can create a gummy texture.
Re-Spin Before Adding Milk
A powdery first spin does not automatically mean the pint needs more liquid.
Use Re-Spin first.
Only add 1–2 tablespoons of milk if it is still dry afterward.
Add Cookies at the End
Do not freeze vanilla wafers or graham crackers into the original liquid base.
They will become completely soggy.
Add them during Mix-In or sprinkle them over the finished pint.
Frequently Asked Questions
Does Pumpkin Pie Ninja Creami Taste Like Cottage Cheese?
Not when the base is blended completely smooth.
The vanilla protein powder, pumpkin, sweetener, and pumpkin pie spice cover most of the cottage cheese flavor.
Can I Leave Out the Protein Powder?
I developed this version with protein powder, so removing it will change both the protein content and the texture.
Protein powder contributes body and sweetness in addition to protein.
Can I Leave Out the Xanthan Gum?
You can make Creamis without xanthan gum, but this version uses it to improve the texture of the low-fat base.
Leaving it out may make the finished pint a little icier.
Why Is My Ninja Creami Powdery?
That is normal after the first spin with many high-protein bases.
Run Re-Spin.
If it is still powdery after that, add a tablespoon or two of milk and Re-Spin again.
Can I Use Pumpkin Pie Filling?
I would use pure pumpkin puree.
Pumpkin pie filling contains additional sugar and spices, which changes the flavor and nutrition.
Can I Use Another Milk?
Another milk should work, but it will change the protein and texture.
This version was made with skim milk.
Storage and Re-Spinning
This is best right after the final spin.
If you have leftovers, smooth the top of the remaining ice cream into a flat layer and put the pint back into the freezer.
It will freeze solid again.
When you are ready to eat it, run it through Lite Ice Cream again and Re-Spin as needed.
Cookie pieces mixed into the first serving will become softer after freezing.
For the best texture, add fresh crushed vanilla wafers or graham crackers after you process the leftovers.
You Might Also Like
For more high-protein Ninja Creami recipes, try:
- Blueberry Cobbler Ninja Creami
- Banana Cream Pie Ninja Creami
- High Protein Butter Pecan Ninja Creami
- High Protein Ninja Creami Oreo Ice Cream
Those recipes are already part of BakedLean's growing high-protein Ninja Creami collection.
Final Thoughts
Pumpkin ice cream can be kind of boring if it just tastes like vanilla ice cream with a spoonful of pumpkin mixed into it.
That is not what I wanted here.
The cottage cheese gives this a thick, creamy base, there is enough pumpkin spice to actually taste like fall, and the vanilla wafers and caramel make the whole thing feel much more like pumpkin pie.
And getting somewhere around 55 grams of protein in the base certainly does not hurt.
Pumpkin Pie Ninja Creami (High Protein)
Ingredients
- 1 cup low-fat cottage cheese
- 1 cup skim milk
- 1/4 cup pure pumpkin puree not pumpkin pie filling
- 1 scoop vanilla protein powder
- 1 1/2 teaspoons pumpkin pie spice
- 2-4 tablespoons zero-calorie sweetener to taste
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon vanilla extract
- salt dash
- crushed vanilla wafers optional
- granola optional
- chopped pecans optional
- crushed graham crackers optional
- caramel sauce optional
Equipment
Method
- Add the cottage cheese, skim milk, pumpkin puree, protein powder, pumpkin pie spice, sweetener, xanthan gum, vanilla, and salt to a blender.
- Blend until completely smooth and no cottage cheese curds remain. Taste and adjust the sweetener as needed.
- Pour the mixture into a Ninja Creami pint, staying below the MAX FILL line.
- Freeze on a flat, level surface for at least 16 hours, or until completely solid.
- Process the frozen pint using the Lite Ice Cream setting.
- If the pint looks powdery or crumbly, run a Re-Spin. If it remains dry, add 1-2 tablespoons of skim milk and Re-Spin again.
- Make a hole down the center of the ice cream and add any desired cookie, granola, or pecan mix-ins. Run the Mix-In cycle.
- Top with crushed vanilla wafers and caramel sauce, or your favorite pumpkin pie toppings, and serve immediately.
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