Cottage Cheese and Pumpkin Pie

Name: Cottage Cheese and Pumpkin Pie
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 8 slices
Cuisine: Eastern European-inspired
Ingredients: 500 g thick pumpkin purée; 300 g cottage cheese, drained if wet; 3 whole large eggs; 150 g sugar; 4 tbsp semolina; 80 ml milk, added as needed; 1 tsp baking powder; 1 tsp vanilla sugar or vanilla extract; 1/2 tsp ground cinnamon, optional; 1 tbsp butter, for the baking dish

A lightly sweet baked pumpkin and cottage cheese pie with vanilla and semolina.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 20 minMakes 8 slices

Jump to Recipe

This crustless cottage cheese and pumpkin pie bakes into a tender, lightly sweet slice held together with semolina. Use thick pumpkin purée rather than watery pumpkin, and drain cottage cheese if it has visible liquid. The source includes milk but does not explain how much moisture the mixture should have, so add it gradually until the batter is thick and spoonable. Let the pie cool before slicing; it will firm as it rests. Heat oven to 180°C (350°F). Grease a 23-cm round baking dish with butter and dust lightly with semolina. Whisk cottage cheese, eggs, sugar and vanilla until mostly smooth. Stir in pumpkin purée, semolina, baking powder and cinnamon. Add milk gradually until thick and spoonable; rest 10 minutes.

How to tell when it is ready

Cool at least 45 minutes before slicing so the semolina can firm the filling.

Tips

Heat oven to 180°C (350°F).
Whisk cottage cheese, eggs, sugar and vanilla until mostly smooth.
Stir in pumpkin purée, semolina, baking powder and cinnamon.
Spread batter into the dish and bake 40 to 50 minutes, until the center is set and lightly browned.

Troubleshooting

If center is loose, bake in 5-minute increments.
If top browns too fast, cover loosely with foil.

Substitutions

Use ricotta, drained well, for cottage cheese.
Use fine polenta instead of semolina, allowing a longer rest.

Variations

Add ground cinnamon or nutmeg.
Fold in a handful of raisins.

Serving suggestions

Serve with plain yogurt.
Add a spoon of berry compote.
Dust with icing sugar after cooling.
Offer with tea or coffee.

Make ahead

Prepare and measure the ingredients in advance. Cover and refrigerate up to 4 days. Serve chilled or warm individual slices gently.

Storage

Cover and refrigerate up to 4 days. Serve chilled or warm individual slices gently.

Food safety

Refrigerate within 2 hours of baking because the pie contains dairy and eggs.

Frequently asked questions

How can I keep pumpkin cottage cheese pie from turning watery?

Use thick pumpkin purée and drain cottage cheese if needed. Add the milk gradually; the batter should be thick and spoonable.

How should I store cottage cheese and pumpkin pie?

Cover and refrigerate up to 4 days. Serve chilled or warm individual slices gently.

Serve with plain yogurt. Cover and refrigerate up to 4 days. Serve chilled or warm individual slices gently.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Cottage Cheese and Pumpkin Pie