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

Scale

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

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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.