Low Carb Pumpkin Crisp {keto friendly}

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This Low Carb Pumpkin Crisp Recipe is one of my favorite easy desserts. When pumpkin season hits, everyone always shares their favorite recipes, and I love how simple this one is to throw together. It satisfies the cravings for something sweet and pumpkin-flavored.

keto pumpkin crisp plated

Low Carb Pumpkin Crisp

My mom is a fantastic cook. She always makes an extravagant Thanksgiving spread, complete with a Sweet Potato Souffle topped with a pecan crunch topping that is amazing. As I have been working on creating several different new recipes for fall, I thought that I might be able to tweak her recipe for Sweet Potato Souffle and transform it into a Keto / Low Carb Pumpkin Crisp.

I never know how a recipe will turn out when I start testing, but this one came together quickly. I had three people who do not follow a Ketogenic lifestyle give it a try, and they all loved it. My hubby is a huge fan of pumpkin, so he was super excited about Low Carb Pumpkin Crisp. If you add a little homemade whipped topping, it is divine!


  • Pumpkin puree — Make sure to grab the unsweetened pumpkin puree at the store, not pumpkin pie filling. The filling is loaded with sugar and not Keto-friendly!
  • Wholesome Yum Besti Monkfruit Sweetener with Allulose — You can use any granulated Keto sweetener you have on hand. Lakanto Monkfruit Classic and Swerve Granulated both work.
  • Heavy whipping cream — The heavy whipping cream adds a richness to this keto pumpkin crisp that is not to be missed!
  • Pumpkin pie spice — It’s the perfect blend of those warm pumpkin flavors that you know and love. You can find it at most grocery stores or make homemade pumpkin pie spice.
  •  Wholesome Yum Keto Brown Sugar MonkfruitSweetener with Allulose — A keto-friendly brown sugar alternative. Lakanto Monkfruit Golden and Swerve Brown can also be substituted.
  • Coconut flour — I substituted coconut flour into the topping of this recipe to omit the regular flour. Almond flour would also work, but remember to substitute 4x as much almond flour when swapping for coconut.
  • Chopped pecans add a nice crunch and flavor to the top of your keto pumpkin crisp. If you have an allergy in the family, you can omit these.

Steps for Making Keto Pumpkin Crisp:

I’ve included a step-by-step pictorial below for your convenience. Scroll down to the bottom of the post for the printable recipe page and nutritional information.

pumpkin crisp ingredients in bowl

Step 1: Preheat the oven to 350. Combine the first 7 ingredients and whisk until thoroughly combined. Pour into an 8 X 8 greased baking dish.

ingredients mixed in bowl

Step 2: Mix the topping ingredients with a fork until crumbly. Spread evenly over pumpkin crisp mixture.

ingredients for keto pumpkin crisp in bowl

Step 3: Bake until light brown for approximately 40 minutes or until the middle is slightly set.

unbaked pumpkin recipe

low carb pumpkin dish

Are canned pumpkin and pumpkin puree the same?

When shopping for pumpkin for this recipe, you may see both “canned pumpkin” and “pumpkin puree” on labels. These products are the same thing: 100% pumpkin, not the pre-sweetened stuff. The one thing you do not want to use is pumpkin pie filling. This is loaded with sweeteners and is essentially the same as a pre-mixed pumpkin pie, so it is not Keto-friendly. You want pure pumpkin for this recipe!

Can I use real pumpkin in this recipe?

You can steam and mash your pumpkin if you’d like, but it is a hassle to do so. If you choose to go this route, drain excess moisture off of the steamed pumpkin and mash it thoroughly. You may even want to puree it in a food processor or high-speed blender to get a similar consistency. I find that canned pumpkin is far more convenient and widely available during the fall holiday season.

What’s the best way to serve this Keto pumpkin crisp?

Your family is going to love this pumpkin crisp recipe. It has a great pumpkin flavor with that crispy topping and crunch you are looking for in a crisp. The best part is that your non-dieting family and friends will love it as much as you do! This means no separate section on the dessert buffet. Low Carb Pumpkin Crisp fits right in line with everyone else!

For those non-keto family members, you can have some ice cream on hand to top the crisp. Otherwise, you can use a homemade whipped cream for a light topping.

More Keto Dessert Recipes

Check out all of our Keto Recipes in the index for more great low-carb meal and dessert ideas! Below are some of our favorites that feature pumpkin, and stay within your keto macros!

How to Make Low Carb Pumpkin Crisp

keto pumpkin crisp collage image with plated dessert
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4.78 from 35 votes

Low Carb Pumpkin Crisp

This easy keto pumpkin crisp is loaded with pumpkin flavor, then topped with crunchy pecans for a delicious keto dessert.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Crisp
Servings: 12
Calories: 124kcal
Author: Kasey Trenum


For the topping:


  • Preheat the oven to 350. Combine the first 7 ingredients and whisk until thoroughly combined. Pour into an 8 X 8 greased baking dish. 
  • Next, Mix the topping ingredients with a fork until crumbly. Spread over pumpkin crisp mixture. 
  • Bake until light brown for approx 40 minutes or until the middle is slightly set. 


The nutritional information does not include sugar alcohols from the keto-friendly sweeteners since most subtract them from net carbs. 


Calories: 124kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 95mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5795IU | Vitamin C: 1.6mg | Calcium: 25mg | Iron: 0.8mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!


  1. I am having trouble finding the recipe posted here. Would really like to get this recipe for thanksgiving, please help.
    Thank you.

  2. Hi Kasey, I made this dish exactly as the recipe but it was super, super sweet. Almost on the brink of too sweet to eat for my taste. Any thoughts of what to do to tone the sweetness down post production?

    1. Not sure how to tone the sweetness down after it is already made. Not sure why it turned out too sweet. This is a hit at our house.

  3. Mine isn’t cooking. I’ve been cooking it at 350 deg for 55 min and it’s still jiggling. I followed the directions….???

  4. Hi Kasey! This is going on my Thanksgiving dessert table! Quick question… did you already subtract the sugar alcohols from the carb count ? Thanks! 🙂

  5. I made this and it came out like a thick pudding is there no almond flour or anything that maybe was left out of the recipe?

    1. I’m not sure why your pumpkin crisp didn’t turn out since I couldn’t see how you made it. All the ingredients are listed.

  6. I’m not a big fan of pumpkin but was wanting something similar to sweet potato casserole so I made this recipe today and it is delicious!!! Homemade whipped cream topping made it even better. I let it bake for about 50 minutes as it was still really jiggly in the middle at 40 minutes and then it sets up a little More once it starts cooling down… this will probably be my dessert for Thanksgiving this year!! Thanks for always creating great recipes Kasey!!

    1. I’m sure you can but, as I’ve only made the recipe as is, I’m not sure about the cooking time. You will just need to watch them closely while baking.

  7. I made this tonight. It was really great, except way too sweet for everyone who tasted it, even my non-keto kids. I would reduce the sweetener by half, seriously! I’ll definitely make it again, with way less sweetener.

    1. I have only made the recipe as is so I’m not sure how another ingredient would work, but it’s worth a try.

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