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Keto Pumpkin Crisp

A delightful fall dessert combining the flavors of pumpkin pie with a crunchy topping, perfect for holidays or cozy dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 2 cups pumpkin purée
  • 2/3 cup heavy whipping cream
  • 4 large eggs Make sure they are room temperature for creamier filling
  • 2 tsp pumpkin pie spice Feel free to boost the spice for more flavor
  • 1 tsp vanilla extract
  • 2/3 cup Swerve Confectioners sweetener Can substitute with other low-carb sweeteners
Crumble Topping
  • 1 cup almond flour
  • 4 Tbsp cold butter, cubed
  • 2/3 cup Swerve Brown sweetener
  • 1 cup chopped pecans Optional to toast for enhanced flavor

Method
 

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

Notes

This dish can be stored in the fridge for 3-4 days, or frozen for about 2 months. Reheat gently in the oven.