Does pumpkin crisp need to be refrigerated?

Yes, because of the dairy and eggs, it should be kept in the fridge. Cool completely before covering and storing.

Is pumpkin low-carb friendly?

Pumpkin is naturally lower in carbs than most fruits. In moderate portions, it fits perfectly into a keto or low-carb plan.

How to reduce carbs when cooking with pumpkin?

Use unsweetened pumpkin puree and sugar-free sweeteners. Skip flour-based crusts or toppings and use nut-based alternatives like this recipe.

Is pumpkin seed good for a low-carb diet?

Absolutely! Pumpkin seeds are rich in healthy fats and protein while being very low in carbs, making them an excellent keto snack or topping.

Low Carb Pumpkin Crisp | Amazing Keto Thanksgiving Dessert

Name: Low Carb Pumpkin Crisp (Keto-Friendly Thanksgiving Dessert)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 can (15 oz) unsweetened pumpkin puree; 3/4 cup granulated keto sweetener (Wholesome Yum Besti Classic, Lakanto Monkfruit Classic, or Swerve Granulated); 1 egg; 1/2 cup heavy whipping cream; 1/4 tsp salt; 1 tsp vanilla extract; 1 tbsp pumpkin pie spice; 1/2 cup chopped pecans; 3 tbsp coconut flour (or 12 tbsp almond flour); 3 tbsp keto brown sugar sweetener (Wholesome Yum Brown, Lakanto Golden, or Swerve Brown); 2 tbsp melted butter

Description

Creamy pumpkin base with a crunchy pecan crumble, sweetened with keto-friendly sweeteners. A cozy Low Carb Pumpkin Crisp perfect for Thanksgiving.

Ingredients

Scale

Pumpkin Filling:

1 can (15 oz) unsweetened pumpkin puree

3/4 cup granulated keto sweetener (Wholesome Yum Besti Classic, Lakanto Monkfruit Classic, or Swerve Granulated)

1 egg

1/2 cup heavy whipping cream

1/4 tsp salt

1 tsp vanilla extract

1 tbsp pumpkin pie spice

Topping:

1/2 cup chopped pecans

3 tbsp coconut flour (or 12 tbsp almond flour)

3 tbsp keto brown sugar sweetener (Wholesome Yum Brown, Lakanto Golden, or Swerve Brown)

2 tbsp melted butter

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Instructions

1. Preheat oven to 350°F. Grease an 8×8 inch baking dish.

2. In a mixing bowl whisk pumpkin puree, granulated keto sweetener, egg, heavy cream, salt, vanilla, and pumpkin pie spice until smooth.

3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.

4. In a separate bowl combine pecans, coconut flour or almond flour, keto brown sweetener, and melted butter. Mix with a fork until crumbly.

5. Sprinkle the topping evenly over the pumpkin layer.

6. Bake for about 40 minutes until the top is golden and the center is slightly set.

7. Cool for 15 minutes before serving for the best creamy texture.

Notes

Use only unsweetened pumpkin puree, not pumpkin pie filling.

For homemade pumpkin, steam, mash, and drain excess moisture well.

Swap almond flour for coconut flour using a 4:1 ratio.

Omit pecans for allergies.

Best served warm with keto whipped cream or with regular ice cream for non-keto eaters.

Nutrition excludes sugar alcohols from sweeteners.

Servings: 12.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Thanksgiving Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 recipe
Calories: 124
Sugar: 1
Sodium: 95
Fat: 11
Saturated Fat: 5
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 4
Fiber: 1
Protein: 1
Cholesterol: 37