Keto Pumpkin Crisp

This keto pumpkin crisp is a warm, spiced dessert that I love baking during the fall season. With a creamy pumpkin filling and a crunchy pecan-almond topping, it delivers all the cozy flavors of pumpkin pie without the extra carbs. It’s the kind of dessert that makes my kitchen smell amazing and tastes even better with a dollop of whipped cream.

Why You’ll Love This Recipe

I love this recipe because it’s rich and comforting but still low in carbs. The pumpkin filling is smooth and custardy, while the nutty topping adds just the right amount of crunch. It’s easy to make, bakes in under 30 minutes, and feels indulgent without breaking keto.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Pumpkin puree
• Heavy whipping cream
• Eggs
• Pumpkin pie spice
• Vanilla extract
• Confectioner’s sugar substitute (such as Swerve)

For the topping:

• Almond flour
• Cold butter, cubed
• Brown sugar substitute (such as Swerve)
• Chopped pecans

Directions

1. I preheat my oven to 350°F (175°C) and grease an 8-inch oven-safe skillet or baking dish.
2. In a bowl, I whisk together pumpkin puree, heavy cream, eggs, pumpkin pie spice, vanilla, and confectioner’s sweetener until smooth.
3. I pour the filling into the prepared skillet.
4. In another bowl, I combine almond flour and brown sugar substitute. I cut in the cold butter until the mixture resembles coarse crumbs.
5. I fold in the chopped pecans.
6. I sprinkle the crumb topping evenly over the pumpkin filling.
7. I bake for 25–30 minutes, until the topping is golden brown and the filling is set.
8. I let it cool slightly before serving, often topping it with sugar-free whipped cream.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep, 25 minutes to bake, and in 40 minutes total I have a cozy fall dessert ready to enjoy. Each serving has about 245 calories, 10g total carbs, 5g net carbs, 20g fat, and 6g protein.

Variations

Sometimes I add a handful of unsweetened shredded coconut to the topping for extra texture. I also like adding a splash of bourbon or rum extract to the filling for a deeper flavor. If I want it more like a pie, I make it in a small pie dish with a thicker pecan topping.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for 30–40 seconds or in the oven at 300°F (150°C) for about 10 minutes. It also tastes great chilled straight from the fridge.

FAQs

Can I make this dairy-free?

Yes, I use coconut cream instead of heavy cream and a plant-based butter substitute for the topping.

Can I use fresh pumpkin instead of canned puree?

Yes, I roast fresh pumpkin, mash it until smooth, and use it in place of canned.

Do I have to use pecans?

No, I sometimes swap pecans for walnuts or almonds, depending on what I have on hand.

Can I make this ahead of time?

Yes, I bake it the day before and store it in the fridge. I reheat before serving or enjoy it cold.

What can I serve this with?

I love topping it with sugar-free whipped cream or a scoop of keto-friendly vanilla ice cream.

Conclusion

This keto pumpkin crisp is one of my favorite fall desserts because it’s simple, satisfying, and full of cozy flavors. I love the creamy pumpkin base paired with the crunchy, nutty topping—it’s like pumpkin pie in an easier, keto-friendly form. Whether I make it for a weeknight treat or a holiday dessert table, it’s always a hit.

Print