This Low Carb Pumpkin Crisp is the ultimate holiday recipe to make this year and every year moving forward! It combines the deliciousness of a pumpkin pie and an apple crisp and it will fit perfectly into your low carb diet. Being keto doesn’t mean missing out on delicious holiday recipes.
We’ve Got All The Keto Holiday Recipes
When the holiday season rolls around and it’s your turn to host, we’ve got you covered! We’ve been making low carb holiday recipes for a total of three years now and we have everything from desserts to sides dishes. However, if you’re like us and celebrate Thanksgiving solo or just with a small group of people you can make our bone-in turkey breast and gravy recipe so you’re not left with 12 lbs of leftover turkey! While not traditionally a holiday recipe, my favorite dessert that I highly recommend you make is our Keto Butter Cake!
Our Favorite Low Carb Pumpkin Recipes!
If I can be honest for a moment, I’m not a huge fan of pumpkin. When given the option of pumpkin spice or chocolate flavoring I’m going chocolate all the way. That being said, we do have some incredible keto pumpkin recipes for the holiday season and all you pumpkin lovers!
My favorite, aside from this crisp, has to be our mini pumpkin cheesecakes! They are the perfect appetizer or dessert to start off any holiday gathering. If you’re looking for a low carb side dish we have a sweet potato casserole that uses pumpkin pie puree and mashed cauliflower! Don’t knock it until you try it – it tastes like the real thing!
And, if you’re just looking for a quick dessert to top off the night we have an easy pumpkin pie mug cake you can make in under two minutes! Pumpkin can definitely be included on a keto diet in moderation.
Low Carb Pumpkin Crisp
Don’t forget about yourself this holiday season. Being around all the desserts, alcohol and loved ones can make sticking to your new lifestyle difficult. Sometimes you just have to put yourself and focus on how far you’re come. You can enjoy holiday dessert this year and still stay on track with this low carb pumpkin crisp!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Low Carb Pumpkin Crisp”
Low Carb Pumpkin Crisp
Ingredients:
Filling
- 10 oz pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp liquid stevia
- 1/2 cup Low Carb Sugar Substitute
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup heavy whipping cream
Topping
- 3/4 cup pecans, chopped
- 1 cup almond flour
- 1/4 cup Low Carb Sugar Substitute
- 1 tsp ground cinnamon
- 20 drops liquid stevia
- 1/2 cup cold butter, cubed
Instructions:
- Preheat your oven to 350 and grease a 9 inch pie pan/brownie pan.
- Combine all the filling ingredients in a large bowl and whisk until fully combined. Pour into the greased dish and bake for 10 minutes.
- While the filling is baking make the topping.
- Add all the topping ingredients to a medium bowl, except the butter and combine.
- Add the cubed butter to the mixture and combine using your hands. The mixture should turn into a sandy, dough like mixture (as seen in video).
- Break apart the crumble and plop on top of the slightly baked filling.
- Bake for 27-30 minutes or until topping has browned. Allow to cool for 5 minutes prior to serving.
- Note: Can be served hot or cold!
Notes
Serving Size: 1/8th recipe
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I have to say that the two of you and your recipes are a game changer. For so many years I have loved the idea of Thanksgiving, and every year I have deprived myself for fear of gaining weight and feeling bloated for days. I have been Keto for 6 months and I feel fantastic. I still have some insulin issues that I am working on. But this year will be a fantastic Thanksgiving because of the two of you. I have made the jalapeño cheddar biscuits, the gravy, cauliflower mash, and so many others. They are all fantastic! I will no doubt over eat tomorrow and I might even exceed my net carbs for the day. But I will still be Keto and I won’t feel bad physically or emotionally afterwards. Thank you so very much for these recipes.
Just made this today in three different variations. My only substitution was using Lakanto golden to replace both the erythritol and stevia (because I have an intolerance to stevia).
Instead of one big pie, I made six 4″ mini pies:
– A pumpkin crisp version using the recipe above as written
– A standard pumpkin pie version using the coconut flour crust from your pecan pie recipe and the filling from the recipe above
– A pumpkin pie crumble version using the coconut flour crust plus both the filling and crumble
All three were wonderful! The family consensus was that the best one was the one with the crust AND the crumble (of course — the most decadent version!)
I’ll be having Thanksgiving dinner with my non-keto in-laws on Thursday. I’m going to bring one of my leftover mini pies to eat while the rest of the family has regular dessert (which, incidentally, I’m also bringing…because I used to be the “dessert-making queen” before keto happened). I’m also bringing the faux sweet potato casserole from your site. I was going to bring it for myself only, but my mother-in-law insisted I bring it for everyone. So, here goes…
Thanks for all the great recipes!
Thanks! Appreciate the low-carb tradional holiday dessert recipe.
Is there something I could use other than stevia drops? I don’t like stevia. Thank you.
Can monkfruit be substituted for the liquid stevia?
Can I make this with coconut flour instead of almond and leave out the nuts? Maybe use pumpkin seed instead of pecans due to nut alergy.
Yes, I think you could switch it out, although the coconut flour would have to be 3-4x less than the almond flour and it might be more dry and crumbly.
Thank you for all the great videos and tasty recipes!
Thank you for this amazing recipe. I made it tonight and it hit all the Fall notes I have been craving. I’m allergic to almonds but used hazelnut flour instead and it was divine. Happy Thanksgiving!
Has anyone tried with coconut milk to make dairy free?
OMG, just made it tonight. It is frikin hard not to eat it hot right out of the oven. I’m struggling for real. Same with the batter, i could just spoon it straight out of the mixing bowl into my mouth. Delish and simple to make. Thank you!
Hi,
Is there any substitution for the liquid stevia? I have golden monk fruit and granulated and powdered swerve.
Thanks!
You can use anything you’d like. Use our sweetener conversion chart
Can I use xylitol as the sweetener in this pumokin crisp??
You could try, but xylitol actually spikes blood sugar and comes with gastrointestinal distress so it is not the best low carb sweetener.
Can you use Monk Fruit for this receipt and how much? Thank you
Yes, you can use our sweetener conversion chart.
Hi Megha,
I have been sprouting all my nuts this year. I like the flavor of almonds, walnuts, pecans etc after soaking and roasting. I def got some good tips from this video on making peanut butter. As I rarely eat peanuts or peanut butter I bet this recipe would be ok with other nuts……….right?
Hey, I thought you had a nut allergy. What ya doing taste testing the peanut butter you made?
Megha actually doesn’t have a nut allergy, she was misdiagnosed, yay!!! It should work with other nuts for sure 🙂
i love pumkin and pecans cant wait to try
Thanks M & M, Can’t wait to make this Thursday for Thanksgiving! Have a happy one in your new home.
Thank you!
WOW I’m so excited to make this. Megha you make my keto food dreams come true!!
Hi guys,
I was wondering what to make this year for a Keto Christmas dessert, you have solved that for me.
Thanks and warm wishes for the Holidays
xoxo
Kat
Can’t wait to prepare this! Looks yummy!