Keto Pumpkin Pie Crisp (Paleo + GF)
Published Oct 01, 2020 Updated Oct 28, 2023
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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!
Ingredients for this Keto Pumpkin Pie Crisp:
- Pumpkin puree
- Monk Fruit sweetener
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- Coconut milk
- Almond flour
- Ghee
- Salt
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!
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.
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.
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Keto Pumpkin Pie Crisp
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:
- 2 cups almond flour
- 1 cup Monk Fruit Sweetener granulated
- 1/2 cup ghee room temperature
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 tsp baking powder
- 1 teaspoon vanilla extract
Instructions
- 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 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.
- 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!
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would a flax egg work in this?