Low-Carb Pumpkin Crisp

Pumpkin Crisp Recipe

This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas. Here is the full Low Carb Pumpkin Crisp recipe with additional notes and ingredient links.

Servings: 8


For the Filling:

  • 10 oz pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon liquid stevia
  • 1/2 cup low-carb sugar substitute
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream

For the Topping:

  • 3/4 cup pecans, chopped
  • 1 cup almond flour
  • 1/4 cup low-carb sugar substitute
  • 1 teaspoon ground cinnamon
  • 20 drops liquid stevia
  • 1/2 cup cold butter, cubed


  1. Preheat oven to 350 degrees F and grease a 9-inch pie pan.
  2. Combine all of the filling ingredients in a large bowl and whisk until fully combined. Pour into the greased pan and bake for 10 minutes.
  3. While the filling is baking make the topping. Add all of the topping ingredients except the butter to a medium bowl, and combine.
  4. Now add the cubed butter to the mixture and combine using your hands. It should turn into a sandy, dough-like mixture (as seen in video).
  5. Break apart the crumble and plop on top of the slightly baked filling.
  6. Bake for 27-30 minutes or until topping has browned. Allow to cool for 5 minutes before serving. Can be served hot or cold!


Nutritional Information for 1 Serving: 

Calories: 337, Fat: 32g, Carbs: 9g, Fiber: 3g, Protein: 7g

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