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Preheat the oven to 350°F.
Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a blender.
Blend until the mixture is completely smooth and creamy. Scrape down the sides of the blender if needed.
Lightly grease two small oven safe ramekins.
Divide the cheesecake batter evenly between the prepared ramekins.
Bake for about 15 minutes, or until the edges are set and the centers have only a slight jiggle.
Remove the ramekins from the oven and let the cheesecakes cool completely.
Refrigerate until thoroughly chilled and firm, preferably for at least 30 to 60 minutes.
Top with whipped cream and an extra sprinkle of pumpkin pie spice before serving.