cottage cheese pumpkin pie (high protein!)

0 Preheat oven to 350°F. 
1 In a high-speed blender, combine [wprm-ingredient text="1 can pumpkin puree" uid="2"], [wprm-ingredient text="1 cup cottage cheese" uid="3"], [wprm-ingredient text="3 eggs" uid="4"], [wprm-ingredient text="½ cup pure maple syrup" uid="5"], [wprm-ingredient text="1 tbsp molasses" uid="6"], [wprm-ingredient text="3 tbsp cornstarch" uid="7"], [wprm-ingredient text="1 tbsp pumpkin pie spice" uid="8"], [wprm-ingredient text="½ tsp cinnamon" uid="9"], [wprm-ingredient text="½ tsp salt" uid="10"], and [wprm-ingredient text="2 tsp vanilla" uid="11"]. Blend 60 seconds until completely smooth with no visible curds. Scrape down and blend 15 seconds more.
2 Pour the filling into the warm crust, stopping about ¼ inch below the rim. Any extra goes into a greased ramekin and bakes alongside (ramekins bake 30-35 minutes).If you can only find a 6oz crust (standard size), you will have a bit extra filling. Just pop this in a ramekin or silicone muffin tin without a crust - still delicious and less calories!
3 Bake on the center rack 40-50 minutes, until the edges are set and the center still has a slight jiggle, like Jell-O. If the crust edge browns too fast, tent it with foil.You may think the pie isn't done yet but as long as it's only got that Jell-O-like jiggle and isn't totally liquid, then its all good and will continue to set up in the fridge. If your cornstarch is bad or you forgot it, then this pie won't set up. If the pie is overbaked, it can curdle. 
4 Cool completely on the counter, about 1 hour, then refrigerate at least 4 hours or overnight. The chill is what sets the custard. Slice cold.