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

Scale

Pumpkin Filling:

1 can (15 oz) pumpkin puree (unsweetened)
3 large eggs
1/2 cup heavy cream
1/2 cup powdered erythritol
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon

Crisp Topping:

1 cup almond flour
1/2 cup chopped pecans
1/3 cup powdered erythritol
1/2 tsp cinnamon
1/4 cup melted butter

For Serving:

Whipped cream
Extra cinnamon for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 baking dish.
In a large bowl, whisk pumpkin puree, eggs, cream, erythritol, vanilla, pumpkin pie spice, and cinnamon until smooth. Pour into baking dish.
In a separate bowl, combine almond flour, pecans, erythritol, cinnamon, and melted butter. Mix until crumbly.
Sprinkle topping evenly over the pumpkin filling.
Bake for 35–40 minutes until topping is golden and filling is set.

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.