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.
What is exythritol and where do I get it
Hi Megha! I do love a good “crisp” & look forward to trying this one. What do you think about turning this upside down and making the crisp into a crust? Maybe bake a little to firm it up and then add the filling & bake again? Ever tried something like that?
I love the sound of pumpkin desserts but the only pumpkin dishes I see on sale in the UK are soups. This recipe looks so awesome I was googling how to cook pumpkin when my friend told me you can buy tins of it at Sainsbury’s! I’m definitely trying this out over the weekend now.
I made this today and it was heavenly!!!! You knocked it out of the park with this one! The only change I made was I used the whole 15 oz can of pumpkin and left everything else the same. Pumpkin perfection! Way to go!
What are the number of carbs in the filling by itself?
You will have to figure that out using a macro tracker. We don’t have that info on hand.
I’ve made this crisp three times. Absolutely love it. I have to portion it out or I would sit down with a spoon and eat it all. A bit rich. I use Swerve as the sweetener plus liquid stevia. No awful aftertaste. I do put whipped cream on it but it isn’t necessary.
I’m going to try the cacao fat bombs next.
Hi,
New to your site and excited to taste this when it comes out! Thanks so much!
Do you know if it can be frozen after? Or slices of?
I am sure it would freeze fine, but the crisp part might be soggy when you reheat unless you bake it again and crisp it up.
Why does the recipe call for two different kinds of sweetened or is it not both but either?
We like to combine stevia and erythritol because it lessens the aftertaste of the sweetener, and also decreases the total carbs in recipes.
Made this for Thanksgiving and it was delicious! A huge hit, even for those that aren’t doing keto. It was all gone!
I forgot the pumpkin and was halfway through baking it, so I had to dump it in a bowl and remix. So, I lost the crisp, but it still tasted great!
I made this for my husband and I as a Thanksgiving dessert. This diffinitely filled the pumpkin pie void! I didn’t use as much of the sweetners and still turned out delicious!
Huge thanks Matt and Megha!
Shannon McFearin
I made this yesterday for my Thanksgiving dessert…it was so good, but even better today after being in the refrigerator overnight. Thanks so much for a really wonderful recipe.
I also have to tell you i made the cauliflower mac and cheese, cranberry sauce, tweeked a little, and the gravy. A week or so ago i made the coconut granola, and that is what i used for my crisp instead of buying nuts all over again, it was absolutely amazing
I made this for thanksgiving. When i was preparing it, i tated the batter and i can taste an aftertaste from the sugar. But after it was done….OMG. i warmed it just a little, added whipped cream and nutmeg on top….OMG
Thank you.
This was AMAZING. Always love your recipes, but this one was fantastic. Thank you!
This was great dessert for Thanksgiving dinner!, highly recommended! Thanks for sharing and helping push the Keto lifestyle to make the world a healthier place.
Good Morning and Happy Thanksgiving! I am so happy and healthy thus Thanksgiving and owe much of it to your instagram,utube and ketoconnect. I have taken your course an make recipes all the time. Love the crisp ,made it. This morning?❤️?. Candy
Hi guys, I made this pumpkin crisp for Thanksgiving, the smell while cooking it was fantastic!!! It tasted so good I don’t think I will save this as a holiday dish!
Thank you, for all the great recipes and I love your cookbook and slow cooked recipes also. Happy Thanksgiving, love you both 🙂
Thanksgiving morning and I’m about to pop a batch of pumpkin crisp in the oven . So excited ! This is a yummy way to avoid the apple pie and chocolate cake – and not feel cheated ! Used half pecans , half walnuts and the whole can of pumpkin – also upped the spice . Can’t wait ! Thanks Guys and Happy Thanksgiving !
Haha this made so much crumble!!! Megha, you are a girl after my own heart! Look forward to sharing this with the fam. Wishing you and Matt a wonderful Thanksgiving!