A Historical Overview of Pumpkin Crisp
Pumpkin desserts have deep ties to American history, with pumpkin pie being a staple of harvest festivals and Thanksgiving feasts since the 1600s. Crisps, on the other hand, originated in the 20th century as a simple fruit dessert featuring a baked crumble topping. By combining the silky texture of pumpkin custard with the buttery crunch of a crisp topping, bakers created a delicious twist on the traditional pumpkin pie. The keto version lightens things up by swapping sugar and flour for low-carb alternatives, making it a guilt-free comfort dessert perfect for fall.
Keto Pumpkin Crisp – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This warm, spiced, and comforting keto pumpkin crisp is the ultimate fall dessert. With a smooth pumpkin filling topped with a buttery pecan streusel, it’s perfect for Thanksgiving, autumn gatherings, or a cozy night by the fire. Unlike pumpkin pie, this recipe is even easier to make—no crust required! Just mix, bake, and serve with a dollop of whipped cream for a dessert that tastes indulgent but fits right into a low-carb lifestyle.
Ingredients
Pumpkin Filling:
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1 can (15 oz) pumpkin puree (unsweetened)
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3 large eggs
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1/2 cup heavy cream
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1/2 cup powdered erythritol
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1 tsp vanilla extract
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1 1/2 tsp pumpkin pie spice
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1/2 tsp cinnamon
Crisp Topping:
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1 cup almond flour
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1/2 cup chopped pecans
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1/3 cup powdered erythritol
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1/2 tsp cinnamon
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1/4 cup melted butter
For Serving:
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Whipped cream
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Extra cinnamon for garnish
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9 baking dish.
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In a large bowl, whisk pumpkin puree, eggs, cream, erythritol, vanilla, pumpkin pie spice, and cinnamon until smooth. Pour into baking dish.
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In a separate bowl, combine almond flour, pecans, erythritol, cinnamon, and melted butter. Mix until crumbly.
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Sprinkle topping evenly over the pumpkin filling.
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Bake for 35–40 minutes until topping is golden and filling is set.
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Let cool slightly, then serve warm with whipped cream and a dusting of cinnamon.
Notes
Substitute walnuts for pecans if preferred.
For a dairy-free version, use coconut cream and vegan butter.
Make mini portions by baking in ramekins for individual servings.
FAQs
1. Can I make keto pumpkin crisp ahead of time?
Yes! You can bake it a day in advance, store it in the fridge, and simply reheat before serving. The topping stays crunchy if reheated in the oven.
2. Can I make this dessert nut-free?
Absolutely. Swap almond flour with sunflower seed flour and omit or replace pecans with pumpkin seeds for a nut-free crisp.
3. What can I serve with pumpkin crisp?
It pairs perfectly with whipped cream, sugar-free vanilla ice cream, or a drizzle of keto caramel sauce for extra indulgence.
