Keto Pumpkin Crisp – Ultimate Low-Carb Treat for Fall

Keto Pumpkin Crisp is the kind of dessert that hugs you from the inside out—creamy pumpkin filling, warm spices, and a buttery pecan-studded topping that’ll make you forget it’s even low-carb. If you’ve got 10 minutes to mix and 40 to bake, you’ve got a dessert that’s not just keto-friendly, but downright crave-worthy. And hey, if fall had a signature scent, this would be it.

This Keto Pumpkin Crisp isn’t just a treat; it’s a life-saver for those watching carbs but not willing to miss out on dessert. Whether you’re hosting Thanksgiving, dealing with pumpkin-loving kids, or just need something cozy after dinner—this one’s got you covered.

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What Is Keto Pumpkin Crisp?

Keto Pumpkin Crisp is a low-carb twist on the classic fruit crisp, swapping sugary fillings for velvety pumpkin and ditching oats for a nutty almond flour crumble. You get that creamy, spiced custard-like center with a golden, buttery topping—basically, all the fall feels without the carb coma.

It’s baked in a 9×13″ pan, so it feeds a crowd (or your sweet tooth all week). No complicated steps, no special flours, just pantry staples like pumpkin purée, heavy cream, and Swerve sweetener. Perfect for keto beginners and seasoned low-carb pros alike.

Reasons to Try Keto Pumpkin Crisp

First off—the flavor. This crisp is everything you love about pumpkin pie, minus the crust guilt. It’s rich, warmly spiced, and surprisingly filling, thanks to its fat content (hello, heavy cream and pecans).

Second—it’s a time-saver. You toss the filling in one bowl, the topping in another, and boom—oven time. Minimal prep. No dough rolling. And no fiddly pie crust to worry about.

Finally—it’s family-approved. Even folks who don’t follow keto gobble this up. If you’ve got picky eaters or a pumpkin-loving crowd, this crisp doesn’t scream “healthy dessert,” it just screams “yum.”

Ingredients Needed to Make Keto Pumpkin Crisp

To create the perfect Keto Pumpkin Crisp, you don’t need a cabinet full of fancy ingredients—just a few wholesome, keto-friendly staples that come together in pure fall dessert harmony. Each component plays a role in delivering that signature creamy-spiced filling and golden, nutty crumble topping. Here’s what you’ll need and why it matters:

For the Pumpkin Filling (The Creamy, Custard-Like Base)

• 2 cups pumpkin purée
  Be sure to use 100% pure pumpkin—not the pre-sweetened pie mix. The difference matters. Pure pumpkin adds earthy, natural sweetness without added sugar, keeping your Keto Pumpkin Crisp low-carb and on track. This is the same base we use in our cozy Pumpkin Cheesecake Cinnamon Rolls—and it delivers rich flavor every time.
• 2/3 cup heavy whipping cream
  This is your go-to for a rich, velvety texture. It adds fat (great for keto!) and gives the filling a decadent, almost pie-like consistency without the need for flour thickeners. If you’ve ever tried our Healthy Pumpkin Cheesecakes, you already know what cream can do.
• 4 large eggs
  Eggs are essential to binding the filling and giving it that silky, custard-like texture. Plus, they’re full of protein and fat—key elements for a well-balanced keto dessert.
• 2 teaspoons pumpkin pie spice
  You can’t have Keto Pumpkin Crisp without this classic blend of cinnamon, nutmeg, ginger, and cloves. It brings that unmistakable “fall flavor” that warms you up from the inside. If you like a stronger spice punch, bump it up a bit or add a dash of allspice.
• 1 teaspoon vanilla extract
  Just a splash gives depth and warmth, rounding out the flavor so it doesn’t taste flat. It balances the spices and elevates the pumpkin in the best way possible.
• 2/3 cup Swerve Confectioners Sweetener
  This keto-friendly sweetener blends smoothly into the filling and doesn’t leave that weird aftertaste some sugar substitutes do. You want that classic pie-like sweetness without spiking your blood sugar. Swerve is a household staple in many of our keto recipes, like these fudgy Pumpkin Bars with Chocolate Chips.

For the Crumble Topping (Crunchy, Buttery, and Nutty)

• 1 cup almond flour
  Almond flour is the ultimate keto baking MVP. It gives the topping that crumbly texture, mimicking oats without the carbs. It’s also rich in healthy fats and vitamin E, so you’re getting that nutty flavor and nutrition.
• 4 tablespoons cold butter, cubed
  Cold butter is key here. When cut into the almond flour, it creates those buttery clumps that bake into golden, crisp perfection. Pro tip: use grass-fed for better flavor and nutrients.
• 2/3 cup Swerve Brown Sweetener
  This adds that “molasses-y” brown sugar flavor without the sugar. It gives the topping that golden, slightly sticky finish you crave in any good crisp—without wrecking your macros.
• 1 cup chopped pecans
  Pecans bring texture and richness, and they toast up beautifully in the oven. They also add fiber and healthy fats, making this a filling, satisfying dessert that doesn’t just spike and crash your hunger.

Optional Add-ins for a Fun Twist

• Chopped walnuts or coconut flakes – for extra crunch.
• A pinch of salt – enhances both sweet and spice.
• Maple extract (just a drop) – adds that nostalgic fall flavor without real syrup.

Instructions to Make Keto Pumpkin Crisp

Making this Keto Pumpkin Crisp is easier than baking a pie—literally. With a creamy pumpkin filling and a crunchy, buttery pecan topping, it comes together in just a few steps. Whether it’s your first low-carb dessert or your go-to fall favorite, follow these clear step-by-step instructions to get that perfectly cozy crisp every time.

Step 1: Preheat the Oven and Prep Your Dish

Start by preheating your oven to 350°F (175°C). This gives it plenty of time to reach the right temperature while you prep the ingredients.
Grab a 9×13” baking dish and give it a light grease with butter or a keto-friendly cooking spray. This helps prevent sticking and makes cleanup way easier.

Tip: For a crispier edge, use a glass or ceramic dish—it browns beautifully and holds heat evenly.

Step 2: Whisk Together the Pumpkin Filling

In a large mixing bowl, add the following ingredients:

• 2 cups pumpkin purée
• 2/3 cup heavy whipping cream
• 4 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2/3 cup Swerve Confectioners Sweetener

Whisk everything together until it’s smooth and well combined. The mixture should look like a silky custard—thick but pourable.

Want to amp up the spice? Add a pinch of cinnamon or a splash of maple extract like we use in our Spiced Baked Pumpkin Muffins.

Once your filling is fully mixed, pour it evenly into the greased baking dish and gently tap it on the counter to remove any air bubbles.

Step 3: Make the Buttery Pecan Crumble Topping

In a separate bowl, combine:

• 1 cup almond flour
• 2/3 cup Swerve Brown Sweetener
• 4 tablespoons cold butter, cubed

Use a fork or pastry cutter to work the butter into the dry ingredients. You’re aiming for a coarse, crumbly texture—similar to damp sand with some bigger buttery chunks.

Once that’s ready, stir in 1 cup of chopped pecans. They’ll toast up while baking and add that addictive crunch you want in a crisp.

Craving extra crunch? Try adding unsweetened coconut flakes or check out how we do it in our Pumpkin Cobbler Recipe.

Step 4: Assemble the Keto Pumpkin Crisp

Now comes the fun part: sprinkle the crumble topping evenly over the pumpkin filling. Don’t press it down—just gently scatter it across the top so it forms a nice layer. It’ll bake into a golden-brown crust that’s rich, crisp, and perfectly nutty.

Pro Tip: Don’t skimp on the topping—it balances the soft filling and gives that classic crisp texture.

Step 5: Bake to Golden, Cozy Perfection

Place your baking dish in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when:

• The center is set (give it a gentle jiggle test—it should barely move)
• The top is golden and crisp
• Your kitchen smells like a cozy autumn candle

If the edges start browning too fast, loosely cover the dish with foil during the last 10 minutes.

Step 6: Let It Cool (Just a Bit!) Before Serving

Once baked, remove the Keto Pumpkin Crisp from the oven and let it cool for at least 15–20 minutes. This helps the filling firm up and makes serving a whole lot easier.

Serving warm? Pair it with keto whipped cream or a scoop of your favorite low-carb vanilla ice cream for that over-the-top dessert moment.

Want to slice it neatly for meal prep or make-ahead parties? Chill it completely in the fridge for cleaner slices. It’s a great option if you’re pairing it with something like our Pumpkin Cream Cheese Cinnamon Rolls for a full fall dessert spread.

Bonus Step: Savor Every Bite!

You did it! Whether you’re enjoying this after dinner, at a fall potluck, or curled up on the couch with a cozy blanket, this Keto Pumpkin Crisp is going to hit the spot. It’s rich, comforting, and satisfying—without the sugar crash.

What to Serve with Keto Pumpkin Crisp

This crisp is a solo star, but if you’re looking to turn it into a showstopper, add a dollop of whipped cream or a scoop of low-carb vanilla ice cream.

Hosting brunch? Pair it with Pumpkin Cream Cheese Muffins or Pumpkin Cinnamon Rolls. You’ll have a full-on pumpkin party happening—and nobody’s complaining.

Key Tips for Making Keto Pumpkin Crisp

1. Use pure pumpkin—not pumpkin pie filling. Trust me, the added sugar in the pie mix will throw your macros way off.
2. Don’t overbake—you want a gentle custard texture, not scrambled eggs.
3. Chill for clean slices—if you’re planning to serve it neatly, let it cool completely before slicing.
4. Customize the spice—add a pinch of cinnamon or nutmeg if you want more warmth.
5. Add texture—a sprinkle of coconut flakes or sunflower seeds in the topping is fair game.

Storage and Reheating Tips for Keto Pumpkin Crisp

Got leftovers? Lucky you. Store the crisp in an airtight container in the fridge for up to 5 days. To reheat, microwave a slice for 30–45 seconds or warm it in a 300°F oven for 10 minutes if you’re feeling fancy.

Want to freeze it? Totally doable. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat as usual.

FAQs

Can I make this dairy-free?
Yep! Swap heavy cream for canned coconut cream and use a vegan butter like Earth Balance.

Is this recipe gluten-free?
100%—no grains, no gluten, no worries.

Can I use erythritol instead of Swerve?
Sure! Just taste and adjust—some erythritol brands are slightly less sweet.

Do I need to refrigerate leftovers?
Yes, since it contains eggs and cream, pop it in the fridge once cooled.

Can I make this ahead of time?
Totally. It actually tastes better the next day after the flavors have mingled.

Final Thoughts

Keto Pumpkin Crisp isn’t just another fall dessert—it’s the one that keeps you on track without missing out. It’s quick, comforting, and crazy good whether you’re keto, low-carb, or just pumpkin obsessed.

Still drooling over pumpkin? You might love our Pumpkin Streusel Bars or the decadent Fudgy Pumpkin Bars with Chocolate Chips too.

Make it once and I promise—this crisp will end up in your fall dessert rotation, keto or not.

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