Fall in a Dish!
Ever had a dessert that hugs you from the inside? Keto Pumpkin Crisp brings all the warm, cozy vibes of autumn in every crumbly bite. It’s creamy, sweet, and oh-so-simple to whip up in just one pan. Perfect for those cozy evenings or impressive enough for holiday gatherings, this dish has garnered quite a bit of buzz — and for a good reason!
Why Make This Recipe
Why not savor the season with something that checks all the boxes?
- Easy cleanup: You only need one pan—say goodbye to a mountain of dishes!
- Family-friendly: Even the kids will be begging for seconds (and trust me, they won’t even notice it’s low-carb). 🥳
- Healthy indulgence: Satisfy your sweet tooth without the guilt. Who doesn’t want that?
Ingredients
You don’t need fancy stuff — just these basics!
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
Let’s get baking with these easy steps!
- Preheat your oven to 350°F (175°C) and grease a 9×13″ baking dish.
- In a bowl, whisk together the pumpkin, cream, eggs, spices, vanilla, and sweetener. Pour that delicious mixture into the baking dish.
- In another bowl, mix almond flour, Swerve Brown, and butter until it becomes crumbly. Stir in those tasty pecans.
- Sprinkle the crumble topping over the pumpkin layer.
- Bake for 35–40 minutes or until it’s set and golden. Let it cool slightly before digging in!
How to Make Keto Pumpkin Crisp (Overview)
Making this treat is a breeze! First, you blend the creamy pumpkin filling—like a silky hug in a bowl. Next, you whip up a crumbly topping that’s just begging to be spread over that pumpkin goodness. And the best part? No fancy equipment needed! Pro tip: Use cold butter to ensure your topping has that perfect crunch. 😉
How to Serve Keto Pumpkin Crisp
Imagine this: you pull your dish from the oven, and the heavenly aroma wafts through the air. Serve it warm with a dollop of whipped cream on top, or maybe even a scoop of sugar-free vanilla ice cream. The crunchy pecans against the smooth pumpkin will have you dreaming of autumn nights with every bite.
How to Store Keto Pumpkin Crisp
Leftovers? Yes, please! This deliciousness keeps well in the fridge for about 3–4 days. You can also freeze it for up to a month if you want to save some for later. When you’re ready to enjoy, just reheat in the oven or microwave. FYI: It’s still delicious cold, too!
Tips to Make Keto Pumpkin Crisp
Before you embark on your baking adventure, check out these insider tricks:
- Want more spice? Add a dash of cinnamon or nutmeg for extra warmth.
- Feeling nutty? Swap pecans with walnuts or even coconut flakes for a different twist.
- To adjust sweetness, you can modify the amount of Swerve sweeteners to suit your taste!
Variation
Craving a twist? Try adding chocolate chips or coconut for a unique flavor profile. Plant-based eater? Swap the eggs and heavy cream for your favorite egg replacer and coconut cream. 🎉
FAQs
1. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it until smooth.
2. How can I make it ahead of time?
Prep the filling and topping separately and store them in the fridge overnight. Assemble and bake when you’re ready!
3. Can this be frozen?
Yes! Freeze it before baking. Just pop it in the oven straight from the freezer, adding extra time as needed.
📌 Pin this recipe for your next cozy dinner night!
Keto Pumpkin Crisp
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13" baking dish.
- In a bowl, whisk together the pumpkin, cream, eggs, spices, vanilla, and sweetener. Pour that mixture into the baking dish.
- In another bowl, mix almond flour, Swerve Brown, and butter until crumbly. Stir in the chopped pecans.
- Sprinkle the crumble topping over the pumpkin layer.
- Bake for 35–40 minutes or until set and golden. Let it cool slightly before serving.