Enjoy all the classic flavors of fall in this easy to make Keto Pumpkin Crisp. A silky smooth and creamy pumpkin filling baked with a sugar-free streusel topping that is perfectly crisp and incredibly delicious.

❤️ Why You’ll Love This Keto Pumpkin Crisp Recipe

• Silky smooth and creamy pumpkin filling
• Baked with a pumpkin streusel topping
• Serve with a scoop of vanilla ice cream or whip cream
• Perfect for special occasions, easy to make any night of the week
• Gluten-free and sugar-free

If you’re looking for a quintessential fall dessert to cozy up with, try this Pumpkin Crisp. It has all the classic fall flavors that you know and love, and it’s honestly so easy to make.  I use a canned pumpkin puree that makes it easy and you can also make it year round if you want.

Once blended with a custard-like mixture, a Keto friendly crumble topping is added just before baking it in the oven. And just wait until you make this, because as it’s baking, your house is going to smell amazing!

When you take it out of the oven, you’ll be tempted to dish it up and serve it right away. Allow it to cool down some and the wait will be well worth it. What you will end up with it a perfectly creamy pumpkin filling and a crisp streusel topping that you can’t get enough of.

🛒 Ingredients for Sugar-Free Pumpkin Crisp

• Pumpkin puree
• Unsweetened coconut cream
• Brown Swerve
• Monk fruit/allulose
• Eggs
• Sugar-free maple syrup
• Pumpkin Pie Spice
• Vanilla extract
• Almond flour
• Pecans
• Butter

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Hand mixer
• 10″ oven-safe skillet

🔪 How to Make Gluten-Free Pumpkin Crisp

To Make the Filling

Preheat oven to 350°F 

Add all of the filling ingredients into a large mixing bowl.

Using a hand mixer, mix for 1-2 minutes until well combined. Pour the filling into a 10” oven-safe skillet that’s been sprayed with coconut oil.

To Make the Crisp Topping

Add the almond flour, brown sweetener, chopped toasted pecans and pumpkin pie spice into a mixing bowl.

Mix to combine, then pour in the melted butter and continue mixing until the butter has been absorbed. You should have the consistency of moist crumbs, but not wet.

Crumble the topping over the pumpkin filling in an even layer.

Bake for 40-45 minutes or until cooked through and crisp on top. Allow to cool before serving.

Serve with your favorite low carb vanilla ice cream, homemade whip cream or even my No-Churn Pumpkin Ice Cream.

☑️ Storage Instructions

Store leftovers in an airtight container for 3-5 days in the fridge.

💡 Tips

• If you don’t have an oven-safe skillet, you can use a 9” x 9” casserole baking dish instead.
• Because the pumpkin filling a loose consistency, you’ll notice some of the crumble topping start to sink into it as you’re adding it. That’s perfectly fine and to be expected. This pumpkin crisp isn’t like a crumble where it sits completely on top.
• If you don’t have a hand mixer, you can mix the filling by hand using a whisk.
• Be careful not to over bake the crisp, as the topping will start to char and become a little bitter.
• When serving, allow enough time for the crisp to cool, especially if you’re adding a scoop of vanilla ice cream over the top. Otherwise it will quickly melt all over the top. It’s best to serve the crisp slightly warm so the ice cream and slowly melt into it as you’re enjoying it.

🔄 Substitutions and Additions

• Make sure you are using canned pure pumpkin puree, not pumpkin pie filling. If it’s pumpkin season and you like to make your own puree (hats off to you!), by all means use that instead.
• If you don’t have pecans, you can use walnuts instead.
• If you can’t find unsweetened coconut cream, you can use heavy cream.
• Try to use the Brown Swerve that I recommended for this recipe.  The reason being that you want the topping to crisp up and if you use a brown monk fruit/allulose mixture (which I love and use often), it might not get crispy. In most of my recipes I do use the brown monk fruit/allulose mix because I prefer it, but this isn’t one of them for that reason.
• If you don’t have a sugar-free maple syrup on hand, you can just omit it. It won’t change the consistency of the recipe, I just prefer to add it for an added sweet maple flavor that tastes like fall.
• If you want to ramp up the vanilla flavor, use vanilla bean paste instead. You’ll only need 1/2 teaspoon, as it’s more concentrated than vanilla extract.

Is pumpkin allowed on a keto diet?

Absolutely! Pumpkin is fairly low in carb, making it ideal to enjoy on a Keto diet. Just be sure you are using pure pumpkin puree that has no other ingredients added.

What are some savory keto pumpkin recipes?

This Easy Pumpkin Soup and this Roasted Pumpkin are two of my favorites. If you have fresh pumpkin, you can use it as a substitute in just about any recipe that uses butternut squash, like in this chili, this sheet pan dinner or kale salad, as they are similar in flavor and texture.

Will pumpkin spike blood sugar?

It should not give you a major spike in blood sugar, as long as you are using the pumpkin I recommend for this recipe, with no added sugar or other ingredients. Or, of course, using fresh pumpkin.

Does pumpkin crisp need to be refrigerated?

Yes, you definitely want to store your leftovers in the fridge, as recommended above.

🍽️ What are some low-carb pumpkin desserts?

• Pumpkin Coffee Cake
• Pumpkin Spice Cake
• Pumpkin Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Ice Cream
• Pumpkin Whoopie Pies