Low Carb Pumpkin Crisp (Keto-Friendly Thanksgiving Dessert)

Warm, spiced, and perfectly sweet, this Low Carb Pumpkin Crisp tastes like a cozy hug from fall itself. You’ll love its creamy pumpkin base and buttery, nutty topping. Plus, it’s totally keto-friendly, making it a guilt-free Thanksgiving favorite everyone will ask for seconds of!

Why You’ll Love This Low Carb Pumpkin Crisp

This Low Carb Pumpkin Crisp is the kind of dessert that surprises everyone at the table. It’s creamy, crunchy, and full of fall flavor—without all the sugar and carbs. The recipe is quick to mix, bakes beautifully, and works for both keto and gluten-free diets. Because it’s made with keto sweeteners, you can enjoy the sweet taste of pumpkin spice without worrying about blood sugar spikes. The texture feels indulgent yet light, and even your non-keto guests will love it. It’s the perfect dessert to make ahead, share, and enjoy after a hearty Thanksgiving meal.

Ingredients You’ll Need

For the Pumpkin Filling

• 1 can (15 oz) unsweetened pumpkin puree: Use only pure pumpkin, not pumpkin pie filling. The unsweetened version keeps carbs low and flavor pure.
• 3/4 cup granulated keto sweetener: Brands like Wholesome Yum Besti, Lakanto Monkfruit, or Swerve give the sweetness you want without sugar.
• 1 egg: Adds structure and richness to the creamy filling.
• 1/2 cup heavy whipping cream: Makes the texture silky and smooth, balancing the spice.
• 1/4 tsp salt: Enhances the overall flavor and keeps it from tasting flat.
• 1 tsp vanilla extract: Adds depth and warmth to the pumpkin flavor.
• 1 tbsp pumpkin pie spice: Brings that signature fall aroma and cozy flavor you crave.

For the Crisp Topping

• 1/2 cup chopped pecans: Gives a crunchy texture and nutty richness.
• 3 tbsp coconut flour (or 4x almond flour): Adds body to the topping without gluten. Coconut flour absorbs more, so adjust if swapping with almond.
• 3 tbsp keto brown sugar sweetener: Creates that caramelized, toasty flavor typical of crisps.
• 2 tbsp melted butter: Helps everything bind together while giving that buttery crumble we love.

How to Make Low Carb Pumpkin Crisp

Step 1 – Prepare the Pumpkin Filling

First, preheat your oven to 350°F. In a large mixing bowl, whisk together the pumpkin puree, keto sweetener, egg, heavy cream, salt, vanilla, and pumpkin pie spice. Mix until smooth and creamy, then pour into a greased 8×8-inch baking dish. The filling should spread evenly.

Step 2 – Make the Crunchy Topping

In another bowl, add the pecans, coconut (or almond) flour, brown keto sweetener, and melted butter. Mix with a fork until the texture becomes crumbly. The butter should coat the dry ingredients evenly.

Step 3 – Bake to Perfection

Sprinkle the crumbly topping evenly over the pumpkin mixture. Place in the oven and bake for about 40 minutes. The crisp is ready when the top turns golden brown and the center looks slightly set. Let it cool for at least 15 minutes before serving so the layers can settle and firm up a bit. This step keeps the creamy base intact while keeping the topping crisp.

Pro Tips for the Perfect Keto Pumpkin Crisp

Always use full-fat dairy for the best creamy texture. If you’re swapping coconut flour for almond flour, remember to use four times more almond flour to maintain balance. Avoid overbaking—it can make the filling dry instead of silky. For a deeper fall flavor, add a dash of nutmeg or extra cinnamon. You can even sprinkle a pinch of sea salt over the topping right before baking for a caramel-like contrast.

Serving Suggestions

Serve this crisp warm with a spoonful of keto whipped cream or a scoop of sugar-free vanilla ice cream. The creamy topping melts beautifully over the warm pumpkin base. You can also dust it with extra pumpkin spice for presentation. It pairs perfectly with coffee after dinner or as part of your Thanksgiving dessert spread. If you’re hosting, place it next to your soft and chewy pumpkin cookies or a tray of healthy pumpkin muffins for a beautiful dessert table.

Storage and Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven at 300°F until warm or microwave individual portions for 20–30 seconds. For longer storage, freeze in portions for up to one month and thaw in the fridge before reheating. This makes it easy to prep ahead of time for busy holiday schedules.

FAQs

Related Recipes to Try

• Soft and chewy pumpkin cookies
• Healthy pumpkin muffins
• Pumpkin streusel muffins
• Pumpkin cheesecake bars
• Pumpkin cinnamon streusel muffins
• Flourless pumpkin muffins

Conclusion

This Low Carb Pumpkin Crisp captures all the cozy flavors of fall—creamy pumpkin, buttery crumble, and warm spice—but skips the sugar and carbs. It’s rich yet light, comforting yet keto-friendly. Perfect for Thanksgiving or any chilly night when you crave something sweet but healthy. Pair it with whipped cream, share it with family, and enjoy that irresistible balance of creamy and crunchy goodness. For more cozy seasonal desserts, visit my Pinterest page for inspiration.

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