Step 1

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.

Step 2

Blend on high until smooth and creamy, making sure all ingredients are fully combined.

Step 3

Pour the mixture into two greased ramekins, filling them evenly.

Step 4

Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.

Step 5

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.

Step 6

Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.

Step 7

Enjoy your high-protein, low-carb pumpkin cheesecake!