Ingredients
Pumpkin Pie Base
- 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
Optional Mix-Ins & Toppings
- 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.
Nutrition
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Blend the cottage cheese until completely smooth before freezing.
Start with 2 tablespoons of sweetener and increase to taste because protein powders vary in sweetness.
Use only 1/4 teaspoon xanthan gum. Too much can create a gummy texture.
Run a Re-Spin before automatically adding extra milk. Add only 1-2 tablespoons if the pint remains dry after re-spinning.
Add crunchy cookies, graham crackers, or granola after freezing rather than blending them into the original base.
Approximate nutrition is for the base only and does not include optional vanilla wafers, caramel sauce, granola, pecans, or other toppings.