Preheat oven to 350 degrees.

Drain cottage cheese of any whey on the surface.

In a blender, blend drained cottage cheese, whole eggs, and extracts until smooth.

Mix pumpkin, Swerve, pumpkin pie spice and egg white powder in a bowl into a paste.

Combine cottage cheese mix and pumpkin mix in a food processor or stand mixer and blend until smooth

In a metal bowl, bring egg whites to stiff peaks and add to batter.  Fold in until integrated.

If using a Springformnpan, test with water to make sure it doesn’t leak. If it does, consider using a parchment paper lining. 

Lightly spray the inside of the pan/plate with butter or no stick spray.  Pour mixture into a 6 or 8” Springform pan or 10” pie plate and  bake at 350 degrees for 45 minutes

Let cool on counter and transfer to fridge  for at least 45 minutes, overnight is best. 

If using a springform pan:  Remove from fridge and place the springform pan on a raised surface and undo the spring.