This Low Carb Pumpkin Crisp


For the pumpkin filling:

  • 1 can (15 oz) pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 cup granulated sweetener (such as erythritol or monk fruit sweetener)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

For the crisp topping:

  • 1/2 cup almond flour
  • 1/2 cup chopped pecans
  • 1/4 cup granulated sweetener
  • 1/4 cup melted butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
  2. In a mixing bowl, whisk together the pumpkin puree, heavy cream, sweetener, eggs, vanilla extract, and pumpkin pie spice until well combined.
  3. Pour the pumpkin filling into the prepared baking dish and spread it out evenly.
  4. In a separate mixing bowl, combine the almond flour, chopped pecans, sweetener, melted butter, cinnamon, and nutmeg. Mix until well combined and crumbly.
  5. Sprinkle the crisp topping over the pumpkin filling.
  6. Bake in the preheated oven for 40-45 minutes, or until the crisp topping is golden brown and the filling is set.
  7. Remove from the oven and let the pumpkin crisp cool for 10-15 minutes before serving.
  8. Serve warm with a dollop of whipped cream or a scoop of low carb vanilla ice cream, if desired.

Enjoy your delicious and low carb pumpkin crisp!

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