Cozy Up with a Slice of Happiness

Ever walked into a room and been greeted by the warm, inviting scent of pumpkin spice? Imagine that feeling amplified with creamy richness and a crunchy topping that beckons you for just one more bite. This Keto Pumpkin Crisp is the ultimate fall dessert, bringing together the flavors of pumpkin pie and the delightful texture of a crisp in one easy, one-pan dish. It’s a crowd-pleaser that’s just as fitting for a holiday gathering as it is for a cozy weeknight dinner.

Why Make This Recipe

Why rush into a complicated dessert when you can whip up something ridiculously easy and satisfying? With this recipe, cleanup is a breeze since it all happens in one pan — can I get a hallelujah? Plus, it’s family-friendly and totally keto-approved, so everyone can join in on the festive fun without guilt! Seriously, who doesn’t love dessert that fits into their low-carb lifestyle while still tasting heavenly?

Ingredients

You don’t need fancy stuff — just these basics! Here’s what you’ll need to create this delightful crisp:

Pumpkin Filling:

2 cups pumpkin purée
2/3 cup heavy whipping cream
4 large eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup Swerve Confectioners sweetener

Crumble Topping:

1 cup almond flour
4 Tbsp cold butter, cubed
2/3 cup Swerve Brown sweetener
1 cup chopped pecans

Directions

Ready to bake? Let’s roll! Follow these simple steps:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, whisk together pumpkin, cream, eggs, spices, vanilla, and sweetener until smooth. Pour it into your greased dish.
In another bowl, mix almond flour, Swerve Brown, and cubed butter using a fork or your hands until crumbly. Stir in those delightful pecans!
Sprinkle that delicious topping over the pumpkin layer.
Bake for 35–40 minutes, or until set and golden. Let it cool slightly before serving.

How to Make Keto Pumpkin Crisp (Overview)

This delightful dish is as easy as pie — or should I say crisp? First, you start with the creamy pumpkin filling, blending together all those glorious flavors. While that bakes, you’ll just need to mix up a buttery, crumbly topping with pecans for a satisfying crunch. Trust me, it’s a symphony of textures that hits all the right notes. Pro tip: if you want a little extra kick, try toasting your pecans beforehand for insane flavor!

How to Serve Keto Pumpkin Crisp

When it comes to serving, think cozy and comforting. This pumpkin crisp is golden and inviting, with a crispy topping that contrasts beautifully with the soft, creamy pumpkin filling. Serve it warm with a sprinkle of extra spiced pecans on top for some added crunch, or consider a dollop of keto-friendly whipped cream. Just picture that rich aroma wafting through the air as you dig in — pure bliss!

How to Store Keto Pumpkin Crisp

Got leftovers? Lucky you! This crisp keeps well in the fridge for about 3-4 days. Just make sure to cover it tightly. If you want to save some for later, it can hang out in the freezer for about 2 months. When you’re ready to enjoy, heat it gently in the oven to keep that delicious texture intact!

Tips to Make Keto Pumpkin Crisp

Want to make this dish even better? Here are some pro tips:

Boost the spice: Don’t be shy with the pumpkin pie spice — a little extra can bring out more flavor.
Mix nuts: Swap pecans for walnuts or almonds if that’s your jam.
Texture twist: Add a bit of unsweetened coconut for a chewier topping.
Sweetness control: Feel free to adjust the sweeteners to meet your personal taste.
Eggs: Make sure your eggs are room temperature for a creamier filling!

Variation

Got dietary preferences? No worries! To make this dish vegan, swap out the eggs for flax eggs and the heavy cream for coconut cream. You can also use a vegan butter substitute in the crumble topping. Feel free to get creative — maybe add some vanilla bean or dark chocolate for an unexpected twist!

FAQs

Can I substitute the sweetener?
Absolutely! You can use any low-carb sweetener you like. Just adjust to taste since sweetness levels can vary.

Is this dish make-ahead friendly?
Yes! You can prepare it a day in advance. Just store it in the refrigerator before baking, then pop it in the oven when ready.

Can I freeze the Keto Pumpkin Crisp?
Definitely! Just make sure it’s wrapped well. Let it cool completely before freezing and reheat gently when you’re ready to enjoy!

📌 Pin this recipe for your next cozy dinner night!