Keto Pumpkin Pie Crisp (Paleo + GF)

This Keto Pumpkin Pie Crisp is better and easier than making an actual pumpkin pie. The middle is a creamy and sweet pumpkin pie filling and topped with a crispy and buttery almond flour mix. Best served warm with dairy free vanilla ice cream. Paleo, Keto and Dairy Free.

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Once the temperature hits 65F, I’m ready to eat all things pumpkin. My new Keto Pumpkin Pie Crisp will give you all the fall cozy feels without all the calories and carbs. Additionally, this is the perfect addition to your Thanksgiving menu. It honestly taste identical to the real thing, just in a healthier way. Your guest will thank you!

Pumpkin crisp with two spoons and vanilla ice cream

Ingredients for this Keto Pumpkin Pie Crisp:

Pumpkin Pie Crisp Pinterest Pin Image

How to make:

Preheat oven to 350F. Grease a cast iron skillet with cooking spray. In a large bowl, whisk together eggs and Monk Fruit sweetener. When smooth and fully combined, add in the pumpkin puree, coconut milk, vanilla, pumpkin pie spice, cinnamon and salt. Whisk with a hand held mixer until smooth. Pour into the prepared pan.

In the bowl of a food processor, pulse the flour, Monk Fruit sweetener, and seasonings. Pulse together for 10 seconds. Add in the ghee and pulse until it becomes crumbly. Sprinkle the crumbly mixture over the top of the pumpkin filling. 

Bake until the filling is set and the top is golden brown, 35- 45 minutes. Serve with dairy free whipped cream or dairy free ice cream. Enjoy!

A close up photo to the crisp with two spoons and vanilla ice cream

How to store this Keto Pumpkin Pie Crisp?

Fridge: Allow the crisp to cool completely then cover the top with plastic wrap or add to a storage container with a lid. Store in the fridge for 2 days. If you go longer than 2 days, the topping will be soggy and not very crunchy. Once you are ready to eat the leftovers, simply add to a bowl and heat in the microwave for 30-40 seconds.

Freezer: Cover the cooled crisp with aluminum foil or add to a freezer proof container and keep in freezer for 2 months. When it comes time to reheat it, I’d warm it back up in the oven.

A serving of the crisp with vanilla ice cream and a fork

Should I serve this pumpkin crisp warm or cold?

In my opinion, the best way to serve this Pumpkin Pie Crisp is hot, topped with dairy free vanilla ice cream. Although, hot is my favorite, I did have some straight from the fridge the other day and it was very tasty.

A serving of the crisp with vanilla ice cream and a fork

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Keto Pumpkin Pie Crisp


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 68 servings 1x
  • Diet: Gluten Free

Description

This Keto Pumpkin Pie Crisp is better and easier than making an actual pumpkin pie. The middle is a creamy and sweet pumpkin pie filling and topped with a crispy and buttery almond flour mix. Best served warm with dairy free vanilla ice cream. Paleo, Keto and Dairy Free.


Scale

Ingredients

Filling:

  • 1 (15 oz) can pumpkin puree
  • 1 1/3 cup* Monk Fruit Sweetener (granulated)
  • 3 large eggs
  • 1/2 cup unsweetened coconut milk, canned
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Crust:


Instructions

  1. Preheat oven to 350F. Grease a cast iron skillet with cooking spray. In a large bowl, whisk together eggs and Monk Fruit sweetener. When smooth and fully combined, add in the pumpkin puree, coconut milk, vanilla, pumpkin pie spice, cinnamon and salt. Whisk with a hand held mixer until smooth. Pour into the prepared pan.
  2. In a food processor mixing bowl add the almond flour, Monk Fruit sweetener, vanilla extract and seasonings. Pulse together for 10 seconds. Add in the ghee and pulse until it becomes crumbly. Sprinkle the crumbly mixture over the top of the pumpkin filling. 
  3. Bake until the filling is set and the top is golden brown, 35- 45 minutes. 
  4. Serve with dairy free whipped cream or dairy free ice cream. Enjoy!

Notes

  • If you don’t want to use a cast iron skillet, use a 8×8 baking dish.
  • I also like my crisp sweet. I add 1 1/3 cup Monk Fruit sweetener to the filling. If you don’t like your dessert too sweet, just add a cup here instead of the  1 1/2 cup. 
  • Feel free to sub coconut sugar for the Monk Fruit Sweetener. It will no longer be considered Keto, but it will still be Paleo.  
  • Only 6 NET carbs per serving
  • Category: Dessert
  • Method: Oven
  • Cuisine: Keto, Paleo, Gluten Free

Nutrition

  • Serving Size: 1/8 serving
  • Calories: 330
  • Sugar: 2
  • Sodium: 104
  • Fat: 21
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 100

Keywords: Pumpkin Pie Crisp, Keto, Paleo, Gluten Free, Dairy Free

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Pumpkin Pie Crisp Pinterest Pin Image

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Comments (11)

  • Can you substitute coconut sugar, honey, or maple syrup for the monk fruit sweetener?

    Reply
    • Absolutely

      Reply
    • Great question, I was just fixing to ask this because anything with Erythritol cause stomach issues for me!

      Reply
  • What is vanilla puree?

    Reply
    • It is vanilla extract. Just typed it wrong. So sorry

      Reply
  • Very good! My whole family enjoyed this.

    Reply
  • This was so tasty and easy to make! Highly recommend for an easy keto/paleo dessert.

    Reply
    • So happy to hear. Thank you

      Reply
  • Delicious! I made it today and it was a crowd pleaser. I don’t have to make pumpkin pie anymore. I made it with coconut sugar. I’m grateful for your talent in the kitchen.

    Reply
  • Can I give this recipe 1000 stars?!! Oh my!! I used coconut sugar and it was out of this world!! My husband hears the words “paleo” and rolls his eyes typically, but he was impressed this was so good! It’s only the two of us so we’re just keeping it in the fridge grabbing spoonfuls of it randomly through the day.

    Reply
  • I made this for Thanksgiving and there were some left overs and I would just eat it every night for a treat until it was gone. So easy to make. Thank
    You

    Reply

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