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    Keto Pumpkin Crisp

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    Keto Pumpkin Crisp is an easy-to-make, warm, comforting, low-carb Fall treat packed with nutrient-dense ingredients to satisfy your sweet tooth.

    Two Bowls of keto pumpkin crisp with a scoop of vanilla ice cream on top.Pin

    With just a few simple steps, you'll have the perfect autumn dessert that everyone in the family can enjoy without worry.

    A dish of pumpkin crisp with a serving bowl in front with the pumpkin crisp and ice cream on top.Pin

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

    Serve the crisp warm with a scoop of store-bought low-carb vanilla ice cream, homemade low-carb vanilla ice cream, or a dollop of whipped cream for an extra dreamy dessert.

    Two Bowls of keto pumpkin crisp with a scoop of vanilla ice cream on top.Pin

    This recipe was inspired by my Low-Carb Magical Pumpkin Crumble Bars recipe on this site.

    The Keto Pumpkin Crisp is the answer to your sweet cravings while keeping you on track with your keto diet.

    It is a low-carb, gluten-free treat that will surely be a hit with everyone who tries it.

    A spoonful of keto pumpkin crisp and vanilla ice cream.Pin

    You'll learn about the ingredients, equipment needed, and step-by-step instructions for creating a delicious Fall dish that will become a family favorite.

    There is no need to sacrifice flavor for health with this delicious pumpkin crisp that everyone can enjoy. So, let's get baking!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • 📖 Printable Recipe Card
    • Related

    Ingredients

    Ingredients for making keto pumpkin crisp.

    Crumble Topping

    • 1 ¼ cup Almond Flour
    • ⅓ cup Shredded Coconut, unsweetened
    • ⅓  cup chopped Pecans 
    • ½  cup Low-Carb Brown Sweetener
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • 6 tablespoons salted Butter, melted

    Pumpkin Filling

    • 15-ounce can of Pumpkin Puree, unsweetened
    • 3 large Eggs
    • ⅔ cup Heavy Cream, or Full Fat Coconut Milk for paleo
    • ¾ cup Low-Carb Brown Sweetener
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Pumpkin Pie Spice
    • ⅛ teaspoon Salt
    • ½ teaspoon Xanthan Gum *optional

    See the printable recipe card for nutritional details

    Jump to Recipe

    Instructions

    Greasing the baking dish.Pin

    Preheat the oven to 375°F (190℃) and grease or oil an 8x11 inch baking dish.

    Mixing the crumble topping.Pin

    In a large mixing bowl, combine all the crumble topping ingredients. Mash with a fork until mixed. Set aside.

    Mixing the pumpkin filling.Pin

    In a separate large mixing bowl, combine all the pumpkin-filling ingredients.

    Mixing pumpkin filling until smooth.Pin

    Mix by hand or use a hand mixer until thoroughly combined and smooth.

    Pour pumpkin filling into the dish.Pin

    Pour or spoon the filling into a greased 8x11-inch baking pan. Spread the mixture evenly in the dish.

    Add crumble topping on top of the pumpkin filling.Pin

    Add the crumble topping in small spoonfuls evenly over the filling in the dish. Cover with parchment paper.

    Baking the pumpkin crisp.Pin

    Bake for 45 to 50 minutes, removing the parchment paper cover halfway through the cooking time (around 20 mins), and bake until the topping is dark golden brown and crisp.

    Serve pumpkin crisp.Pin

    Remove from oven and cool slightly before serving. Top with low-carb vanilla ice cream or whipped cream and serve.

    Storage

    Store the pumpkin crisp in a covered dish or sealed container in the fridge for up to 5 days. Reheat or warm in the microwave or the oven before serving.

    📖 Printable Recipe Card

    Two Bowls of keto pumpkin crisp with a scoop of vanilla ice cream on top.Pin

    Keto Pumpkin Crisp

    Stacey
    Keto Pumpkin Crisp is an easy-to-make, warm, comforting, low-carb Fall treat
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Cook Time 45 minutes mins
    Total Time 53 minutes mins
    Course Dessert
    Cuisine American, Fall
    Servings 12
    Calories 210 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Crumble Topping

    • 1 ¼ cup Almond Flour
    • ⅓ cup Shredded Coconut unsweetened
    • ⅓ cup chopped Pecans
    • ½ cup Low-Carb Brown Sweetener
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • 6 tablespoons salted Butter melted

    Pumpkin Filling

    • 15 ounce can of Pumpkin Puree unsweetened
    • 3 large Eggs
    • ⅔ cup Heavy Cream or Full Fat Coconut Milk for paleo
    • ¾ cup Low-Carb Brown Sweetener
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Pumpkin Pie Spice
    • ⅛ teaspoon Salt
    • ½ teaspoon Xanthan Gum *optional

    Instructions
     

    • Preheat the oven to 375°F (190℃) and grease or oil an 8x11 inch baking dish.
    • In a large mixing bowl, combine the crumble topping ingredients: almond flour, shredded coconut, ½ low-carb brown sweetener, cinnamon, nutmeg, and melted butter. Use a fork to mix until combined. Set aside.
    • In a separate large mixing bowl, combine the pumpkin puree, eggs, heavy cream, ¾ cup low-carb brown sweetener, vanilla extract, pumpkin spice, salt, and optional xanthan gum . Mix by hand or use a hand mixer until thoroughly combined and smooth.
    • Pour or spoon the filling into a greased 8x11-inch baking pan. Spread the mixture evenly in the dish.
    • Add the crumble topping in small spoonful's evenly over the filling in the dish. Cover with Parchment paper.
    • Bake for 45 to 50 minutes, removing the parchment paper cover halfway through the cooking time (around 20 mins), and bake until the topping is dark golden brown and crisp.
    • Remove from oven and cool slightly before serving. Top with low-carb vanilla ice cream or whipped cream and serve.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Store any leftover pumpkin crisp in a covered dish or sealed container in the fridge for up to 5 days. Reheat and warm before serving.
    *All Nutritional Data are Estimates Only Based on the products I used.*
    Yield: 12 servings, Amounts per Serving- Net Carbs per Serving: 3g, 

    Nutrition

    Serving: 1servingCalories: 210kcalCarbohydrates: 6gProtein: 5gFat: 19gSaturated Fat: 9gCholesterol: 77mgSodium: 93mgFiber: 3gSugar: 2g
    Keyword keto pumpkin crisp, keto pumpkin desserts, low carb pumpkin crisp
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Related

    Looking for other recipes like this? Try these:

    • magical paleo pumpkin crumbl e bars
      Magical Paleo Pumpkin Crumble Bars
    • Keto Pumpkin Streusel Bread- Low carb, paleo, & gluten free
      Keto Pumpkin Streusel Bread
    • Four triangled shape pumpkin scones with icing.
      Keto Iced Pumpkin Scones
    • No Bake Pumpkin Cheesecake Bites- Easy, Low carb, grain free and gluten free
      No Bake Pumpkin Cheesecake Bites

    Related Article:

    Nine Impressive Health Benefits of Pumpkin

    « Walnut Sage Brown Butter Sauce
    Keto Butter Chicken Meatballs »

    Comments

      5 from 5 votes (1 rating without comment)

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      Recipe Rating




    1. Jessica says

      October 22, 2023 at 11:38 am

      I would like to bake this in small ramekins…it is possible? And how long will it be in the oven?

      Reply
      • Stacey says

        October 23, 2023 at 8:41 am

        Jessica, you can do this in small ramekins. I would try baking 25 to 35 minutes for using ramekins and remove parchment after 15 to 20 minutes.

        Reply
    2. Holly says

      October 08, 2023 at 7:06 pm

      5 stars
      I love how easy this dessert was to throw together. It was a big hit with my kids. I will definitely be making it again soon.

      Reply
    3. Gianne says

      October 08, 2023 at 6:30 pm

      5 stars
      I recently tried this and it was absolutely divine! The combination of the crispy almond crust and the creamy pumpkin filling was a match made in heaven. It's the perfect guilt-free dessert for the fall season!

      Reply
    4. Kristine says

      October 08, 2023 at 5:28 pm

      5 stars
      We loved this pumpkin crisp. It's easy to whip up and is the perfect warm fall dessert. 10/10 recommend!

      Reply
    5. justine says

      October 08, 2023 at 4:09 pm

      Needed something sweet and this hit the Fall spot.

      Reply
    6. Kim says

      October 08, 2023 at 12:46 pm

      5 stars
      The Keto Pumpkin Crisp is a delicious fall treat that's easy to make and perfect for satisfying your sweet cravings. It's warm, comforting, and low-carb, making it a guilt-free indulgence. A must-try for pumpkin lovers like me!

      Reply
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