Warm, creamy pumpkin filling topped with a buttery, crunchy pecan crumble—this Keto Pumpkin Crisp is everything you love about fall desserts without the traditional high-carb crust. It’s cozy, cinnamon-spiced, and wonderfully easy to make, making it perfect for Thanksgiving or a comforting weeknight treat.
Why You’ll Love This Recipe
- Keto-friendly — Made with low-carb ingredients and a sugar-free sweetener.
- No pie crust required — Easier than traditional pumpkin pie.
- Creamy and crunchy — Smooth pumpkin filling meets a buttery pecan topping.
- Warm fall flavors — Pumpkin, cinnamon, nutmeg, and vanilla make every bite cozy.
- Easy to prepare — Simple ingredients and straightforward baking.
Perfect For
This crisp is perfect for Thanksgiving, fall gatherings, holiday desserts, family dinners, keto celebrations, and cozy evenings.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pumpkin puree — Pie filling often contains added sugar.
- Adding too much liquid — This can prevent the pumpkin layer from setting properly.
- Overbaking the crisp — The topping should be golden while the center remains creamy.
- Cutting immediately — Letting it rest helps the filling firm up.
Required Equipment
- 8 × 8-inch baking dish
- Mixing bowls
- Small saucepan
- Whisk
- Rubber spatula
- Measuring cups and spoons
Storage Instructions
Cover and refrigerate leftovers for up to 4 days.
Reheat individual portions in the microwave for 30–45 seconds, or warm the entire dish in a 300°F (150°C) oven.
You can freeze the baked crisp for up to 1 month, although the topping may soften slightly after thawing.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: 55 minutes
Servings: 8
Best Season: Fall
Total Calories (Per Serving): Approximately 270 calories
📝 Ingredients
Pumpkin Filling
- 1 can (15 oz / 425 g) pure pumpkin puree
- 2 large eggs
- ½ cup heavy cream
- ½ cup granulated monk fruit or erythritol sweetener
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Pecan Crisp Topping
- 1 cup chopped pecans
- ½ cup almond flour
- ¼ cup granulated monk fruit or erythritol sweetener
- 4 tablespoons unsalted butter, melted
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Note: Use pure pumpkin puree rather than sweetened pumpkin pie filling to keep the recipe keto-friendly.
Directions
- Preheat the oven.
Preheat your oven to 350°F (175°C). - Prepare the baking dish.
Lightly grease an 8 × 8-inch baking dish. - Make the pumpkin filling.
In a large bowl, whisk together pumpkin puree, eggs, heavy cream, sweetener, vanilla, cinnamon, nutmeg, ginger, and salt. - Mix until smooth.
Whisk until the mixture is creamy and evenly combined. - Transfer to the dish.
Pour the pumpkin mixture into the prepared baking dish and spread evenly. - Prepare the topping.
In another bowl, combine chopped pecans, almond flour, sweetener, cinnamon, and salt. - Add butter.
Pour in melted butter and vanilla extract. - Mix the crumble.
Stir until the mixture becomes crumbly and evenly coated. - Add the topping.
Sprinkle the pecan mixture evenly over the pumpkin layer. - Bake.
Bake uncovered for 35–40 minutes, until the topping is golden and the pumpkin filling is mostly set. - Cool slightly.
Remove from the oven and let the crisp rest for 15–20 minutes. - Serve.
Serve warm with whipped cream or a scoop of keto-friendly vanilla ice cream.
Keto Baking Tips
- Choose a sweetener that measures like sugar for the easiest substitution.
- If using erythritol, allow the crisp to cool slightly before serving because it can have a cooling sensation.
- Toast the pecans before adding them for a deeper flavor.
- Don’t overbake—the pumpkin filling will continue to firm as it cools.
- For extra crunch, add a tablespoon of unsweetened shredded coconut to the topping.
Nutrition Facts
Per Serving — Approximate
- Calories: ~270
- Fat: ~25 g
- Cholesterol: ~90 mg
- Sodium: ~190 mg
- Potassium: ~230 mg
- Total Carbohydrates: ~10 g
- Fiber: ~4 g
- Net Carbs: ~6 g
- Sugars: ~3 g
- Protein: ~5 g
- Calcium: ~55 mg
Nutrition values are approximate and depend on the sweetener and exact ingredients used.
Notes
- Extra crunchy: Add more chopped pecans to the topping.
- More spice: Add extra cinnamon, ginger, or a pinch of cloves.
- Dairy-free: Use full-fat coconut cream and a suitable dairy-free butter alternative.
- Nut-free: Replace almond flour and pecans with a keto-friendly seed-based crumble.
- Extra creamy: Serve with sugar-free whipped cream.
- Storage: Refrigerate for up to 4 days.
- Freezing: Freeze for up to 1 month.
- Keto-friendly: Use a zero-sugar sweetener and check the labels on all packaged ingredients.
Frequently Asked Questions
1. Can I use coconut flour instead of almond flour?
Yes, but coconut flour absorbs much more moisture. Start with about 2 tablespoons and adjust the topping texture as needed.
2. Can I make this ahead of time?
Yes. Bake it a day ahead, refrigerate, and gently reheat before serving.
3. Can I use fresh pumpkin?
Yes. Cooked pumpkin can be used, but make sure it is well-drained so the filling doesn’t become watery.
4. Is pumpkin keto-friendly?
Pumpkin contains natural carbohydrates, but moderate portions can fit into a keto diet. Keeping the serving size reasonable helps control the net carbs.
5. What can I serve with keto pumpkin crisp?
Sugar-free whipped cream, unsweetened whipped cream, or keto-friendly vanilla ice cream are delicious choices.
