IMG_2712

White Chocolate Pumpkin Cheesecake Pudding

Right around this time of year, people split off into one of two very distinct groups: a) those who fully embrace the changing of the seasons, welcome the commencement of cooler weather with open arms, and simply cannot wait to indulge in autumnal treats OR b) those who adamantly deny that summer is almost over, would much rather hang on to the warm weather, and refuse to eat anything remotely related to fall food.

Clearly I fall neatly & firmly into the former category.

I know that it’s not officially fall yet, but I actually have to give myself a pat on the back for holding off until mid September to buy a gallon of apple cider, hang fall-themed decorations on our doors, and cook with pumpkin puree. In past years, once the calendar turned from August to September, I fully immersed myself in all things fall regardless of what the temperature outside was.

At least this year in Massachusetts we’ve already had some days where it feels like fall!

In case summer weather is still hovering over your city/town, I thought that my first pumpkin recipe post of the year should be one that doesn’t require turning on the oven.

You actually don’t even have to turn on the stove to make this “pudding”, which has the consistency of – but very different ingredients than – the childhood favorite.

The majority of this pudding is whipped cottage cheese, with some creamy neufchatel cream cheese, pumpkin puree, natural white chocolate chips, maple syrup, and warm spices tossed in.

That’s not to say that this treat is breakfast. No. It is quite definitely dessert, in all of its creamy, rich, sweet glory.

The ingredients are simply pureed until smooth and then refrigerated until thickened and chilled. The dense pudding is reminiscent of pumpkin cheesecake both in consistency and flavor, thus the name.

Hello, pumpkin… welcome back into my life!

 

White Chocolate Pumpkin Cheesecake Pudding

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: dessert vegetarian white chocolate pumpkin cottage cheese Thanksgiving Halloween cheesecake pudding fall

Ingredients (2 servings)

  • 1/4 cup all-natural white chocolate chips, such as Sunspire
  • 2 Tbsp milk
  • 1/4 cup pure pumpkin puree
  • 1 Tbsp pure maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup whipped 1% cottage cheese, such as Friendship
  • 2 oz neufchatel (1/3-less-fat) cream cheese, at room temperature

Instructions

Combine white chocolate chips and milk in a small heat-proof bowl; microwave on high for 40 seconds. Stir until chocolate is fully melted, heating in additional 10 second increments if needed.

In a mini food processor (or medium-sized mixing bowl) combine the remaining ingredients (pumpkin puree, maple syrup, spice, cottage cheese, and cream cheese). Puree (or beat with an electric mixer) the mixture until very smooth.

Add in the melted white chocolate mixture and puree (or beat) until very smooth, scraping down the sides of the bowl as necessary.

Pour into individual serving glasses and refrigerate until fully chilled.

Nutritional Information Per Serving:

234.8 calories, 11.3 grams fat, 4.7 grams saturated fat, 1.3 grams fiber, 18.5 grams sugars, 12.3 grams protein

Powered by Recipage

17 thoughts on “White Chocolate Pumpkin Cheesecake Pudding

  1. Lauren! This sounds incredible. I can’t tell you how excited I am to make this! As soon as I open up a can of pumpkin, this is getting made. I absolutely love white chocolate and pumpkin together. And great that this has cottage cheese in it. I hate it plain so finding new ways to make it edible is always a good thing!

  2. I’m definitely in the first category now though I resisted as long as I could. I think things change a bit when you have a blog?

    On another note, this pudding looks absolutely incredible! And such pretty photos :)

  3. i’m still posting summer recipes, but that’s b/c i’m behind :) eating an apple a day or more, but a little slow to the changeover. more based on what’s been at the farmers market! definitely trying this one :)

  4. Ugh. White pumpkin and pumpkin will be the death of me. It’s just SO good together. And this was AMAZING! Even with my non-whipped cottage cheese. Thank you for the recipe. :) I will definitely be making it again!

Leave a Reply

Your email address will not be published. Required fields are marked *



*

CommentLuv badge