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+ servings

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
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Calories 337kcal





  • 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!


Net Carbs: 6g
Serving Size: 1/8th recipe


Calories: 337kcal | Carbohydrates: 9g | Protein: 7g | Fat: 32g | Fiber: 3g