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Low Carb Pumpkin Crisp
Silky pumpkin pie filling topped with a pecan & almond flour crumble.
Course
Dessert
Cuisine
American
Keyword
Pumpkin Crisp
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
people
Calories
337
kcal
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
US Customary
-
Metric
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
Net Carbs: 6g
Serving Size: 1/8th recipe
Nutrition
Calories:
337
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
32
g
|
Fiber:
3
g