This Keto Pumpkin Crisp tastes like a warm hug from fall. The silky pumpkin filling bakes under a golden, nutty crumble that crackles with every spoonful. It is simple enough for a weeknight and special enough for the holiday table.
Why You’ll Love This Keto Pumpkin Crisp
- Cozy fall flavors with a buttery, pecan-almond crunch and creamy pumpkin filling.
- Truly low carb and gluten free without sacrificing texture or flavor.
- Quick prep with pantry staples and one bowl per layer.
- Easy to make ahead and reheat for stress-free entertaining.
- Flexible ingredients with dairy-free and nut-free options.
Keto Pumpkin Crisp Ingredients & Substitutions
For the pumpkin filling
- 15 oz canned pumpkin puree (not pumpkin pie filling; use homemade pumpkin puree if preferred, well drained)
- 2 large eggs, room temperature (for structure; egg replacer may work, though texture will be softer)
- 1/2 cup heavy cream (swap full-fat coconut cream for dairy-free)
- 1/2 cup granular erythritol or monk fruit blend, to taste (adjust between 1/3 to 2/3 cup based on sweetness preference)
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons pumpkin pie spice (or 2 tsp plus 1/2 tsp extra cinnamon for warmth)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Optional: 1 tablespoon coconut flour for a slightly firmer set if your puree is very moist
For the crisp topping
- 1 cup blanched almond flour (sub finely ground sunflower seed flour for nut-free)
- 3/4 cup chopped pecans (or walnuts; for nut-free use pumpkin seeds or sunflower seeds)
- 1/3 cup unsweetened shredded coconut, optional (adds texture; replace with more nuts or seeds if skipping)
- 1/3 cup brown sugar style sweetener, packed (Swerve Brown or Lakanto Golden; allulose works but yields a softer crumble)
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 6 tablespoons unsalted butter, melted (swap refined coconut oil for dairy-free)
Pan: 8 inch square or 9 inch square baking dish, greased. Oven: 350°F.
Step-by-Step Instructions to Make Keto Pumpkin Crisp
Preheat and prep the pan
Preheat the oven to 350°F. Grease an 8 to 9 inch square baking dish with butter or coconut oil.
Whisk the pumpkin filling
In a mixing bowl, whisk pumpkin puree, eggs, cream, sweetener, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. If using coconut flour, whisk it in last. Pour the filling into the prepared dish and smooth the top.
Mix the keto crisp topping
In a separate bowl, stir together almond flour, pecans, shredded coconut, brown sweetener, cinnamon, and a pinch of salt. Drizzle in melted butter and mix with a fork until crumbs form.
Assemble the crisp
Sprinkle the topping evenly over the pumpkin layer. Do not press hard; a light pat helps it sit on top without sinking.
Bake until set and bubbly
Bake for 35 to 40 minutes, until the edges are bubbling and the center is mostly set with a slight jiggle. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Cool, garnish, and serve
Let the crisp rest 15 to 20 minutes so the filling sets and the topping becomes extra crisp. Serve warm with sugar-free whipped cream or keto vanilla ice cream.
Tips for Success
- Use pure pumpkin, not pumpkin pie filling, for full control over sweetness and carbs.
- Taste your filling and adjust sweetener and spice before baking.
- Room temperature eggs and cream blend more smoothly and set more evenly.
- Allulose browns faster and creates a softer topping; Swerve Brown or Lakanto Golden keep the crumble crisper.
- Let it rest before serving so the custard firms and slices beautifully.
Variations of Keto Pumpkin Crisp
- Dairy-free: Use coconut cream in the filling and coconut oil in the topping.
- Nut-free: Swap almond flour for sunflower seed flour and pecans for pumpkin or sunflower seeds.
- Mini ramekins: Divide into 6 to 8 greased ramekins and bake 20 to 25 minutes.
- Cranberry pecan: Add 1/2 cup fresh cranberries to the filling for a tart pop.
- Chocolate swirl: Fold 1/3 cup sugar-free dark chocolate chips into the topping.
Serving Suggestions: What to Pair with Keto Pumpkin Crisp
- A cloud of cinnamon whipped cream or a scoop of keto vanilla ice cream.
- Drizzle of warm sugar-free caramel or maple-style syrup.
- Hot coffee, chai, or a spiced herbal tea for cozy contrast.
- Next-day breakfast treat with a spoonful of plain Greek yogurt.
Storage & Reheating Instructions
Refrigerate leftovers covered for up to 4 days. For longer storage, freeze tightly wrapped portions for up to 2 months; thaw overnight in the fridge.
Reheat in a 325°F oven for 10 to 15 minutes until warmed through. Air fryer works at 300°F for 5 to 7 minutes. For extra crunch, broil 30 to 60 seconds, watching closely. Microwave 30 to 45 seconds for a quick single serving, though the topping will be softer.
Memories Made Around the Table
On the first chilly evening every year, I bake this crisp, and the cinnamon-spiced aroma fills the house while we set the table. We always steal a spoonful from the corner when it is still too hot, and that first bite tastes exactly like fall.
FAQs
Is pumpkin keto?
Yes, in mindful portions. Pumpkin is a moderate-carb vegetable, but paired with low-carb sweetener and a nutty topping, this dessert fits well into a keto lifestyle.
Can I use fresh pumpkin instead of canned?
Absolutely. Roast, puree, and drain any excess liquid for the best texture. Measure 15 ounces by weight or about 1 3/4 cups.
What sweetener works best?
Brown sugar style sweeteners like Swerve Brown or Lakanto Golden add caramel notes and a crisper crumb. Allulose gives lovely flavor but a softer topping; you may need a minute or two less bake time to avoid over-browning.
How do I keep the topping crunchy?
Do not press the crumble firmly into the filling, and let the crisp rest after baking. If it browns too fast, tent with foil. Re-crisp under the broiler for 30 to 60 seconds when reheating.
Can I make this ahead?
Yes. Bake up to 1 day in advance, cool, and refrigerate. Reheat at 325°F until warm. For the crispiest topping, store the crumble separately and assemble just before baking.
Approximate nutrition note: depending on ingredients and brands used, this dessert typically lands around 5 to 7 grams net carbs per serving when divided into 8 portions.
Final Thoughts
If you crave pumpkin pie flavors with an easier, crunchier twist, this Keto Pumpkin Crisp delivers every cozy bite. I hope it becomes a new fall tradition at your table. If you make it, leave a comment and share your favorite topping combo.
Keto Pumpkin Crisp (Easy, Cozy, Low-Carb Dessert)
Equipment
- 1 8–9 inch square baking dish greased
- 2 Mixing Bowls
- 1 Whisk
- 1 Fork
- 1 Aluminum foil optional, for tenting
Ingredients
For the pumpkin filling
- 15 oz canned pumpkin puree not pumpkin pie filling; well drained if homemade
- 2 large eggs room temperature
- 0.5 cup heavy cream
- 0.5 cup granular erythritol or monk fruit blend to taste; adjust 1/3 to 2/3 cup to preference
- 2 teaspoon vanilla extract
- 2.5 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon fine sea salt
- 1 tablespoon coconut flour optional, for a slightly firmer set
For the crisp topping
- 1 cup blanched almond flour
- 0.75 cup pecans chopped
- 0.33 cup unsweetened shredded coconut optional
- 0.33 cup brown sugar style sweetener packed (Swerve Brown or Lakanto Golden)
- 1 teaspoon ground cinnamon
- fine sea salt pinch
- 6 tablespoon unsalted butter melted
Instructions
- Preheat the oven to 350°F. Grease an 8 to 9 inch square baking dish with butter or coconut oil.
- In a mixing bowl, whisk pumpkin puree, eggs, cream, sweetener, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. If using coconut flour, whisk it in last. Pour the filling into the prepared dish and smooth the top.
- In a separate bowl, stir together almond flour, pecans, shredded coconut, brown sweetener, cinnamon, and a pinch of salt. Drizzle in melted butter and mix with a fork until crumbs form.
- Sprinkle the topping evenly over the pumpkin layer. Do not press hard; a light pat helps it sit on top without sinking.
- Bake for 35 to 40 minutes, until the edges are bubbling and the center is mostly set with a slight jiggle. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the crisp rest 15 to 20 minutes so the filling sets and the topping becomes extra crisp. Serve warm with sugar-free whipped cream or keto vanilla ice cream.