A Historical Overview of Pumpkin Crisp
Pumpkin desserts have deep roots in American history, tracing back to Native American use of pumpkin as both a staple food and natural sweetener. Over time, pumpkin pie became the quintessential holiday dessert, while fruit crisps gained popularity in the 20th century as simple, rustic treats. The pumpkin crisp marries the two traditions, offering a spiced pumpkin custard base topped with a crunchy, nutty streusel. The keto version adapts this comforting classic with low-carb ingredients, ensuring you can still enjoy the taste of fall while sticking to a healthier lifestyle.
Keto Pumpkin Crisp – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Keto Pumpkin Crisp is warm, spiced, and irresistibly crunchy—perfect for Thanksgiving, cozy fall evenings, or holiday gatherings. With a silky pumpkin base and a pecan-studded crumble topping, it’s like a cross between pumpkin pie and a crisp, but without the carbs. Easy to make, naturally gluten-free, and topped with a dollop of whipped cream, this dessert is guaranteed to impress while keeping things keto-friendly.
Ingredients
Pumpkin Base:
-
1 (15 oz) can pumpkin puree (unsweetened)
-
2 large eggs
-
1/2 cup heavy cream
-
1/2 cup powdered erythritol (or keto sweetener)
-
1 tsp vanilla extract
-
1 tsp pumpkin pie spice
-
1/2 tsp cinnamon
-
Pinch of salt
Crisp Topping:
-
1 cup almond flour
-
1/2 cup chopped pecans
-
1/3 cup powdered erythritol
-
1/2 tsp cinnamon
-
1/4 cup melted butter
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×9 baking dish.
-
In a bowl, whisk together pumpkin puree, eggs, cream, erythritol, vanilla, and spices until smooth. Pour into the baking dish.
-
In another bowl, mix almond flour, pecans, erythritol, cinnamon, and melted butter until crumbly.
-
Sprinkle the topping evenly over the pumpkin mixture.
-
Bake for 35–40 minutes, until the topping is golden and the filling is set.
-
Let cool slightly before serving. Garnish with whipped cream if desired.
Notes
Swap pecans with walnuts or sunflower seeds for a nut-free version.
Use coconut cream instead of heavy cream for dairy-free.
Best enjoyed warm, but can also be refrigerated and reheated.
Common Questions About Keto Pumpkin Crisp
1. Can I make this ahead of time?
Yes! You can prepare the pumpkin filling and crisp topping separately, then assemble and bake the next day. Store leftovers in the fridge and reheat before serving.
2. Can I freeze keto pumpkin crisp?
Absolutely. Bake and cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.
3. How do I make it more “pie-like”?
For a texture closer to pumpkin pie, increase the eggs to 3 and bake in a pie dish. The topping will still give you that crispy, crumbly finish.
