We have another winner here! I took the recipe for Pumpkin Pie Crunch and made it as low carb and keto as possible. Only 6.7g net carbs per serving! Take it away Keto Pumpkin Pie Crunch!
Here’s a little history…
about pumpkin pie as found at Wikipedia. I love that site!
The North American “pompion” was exported to France early on. Introduced to Tudor England from there, it was primarily used as a pie filler. Pumpkin pie recipes are found in English cookbooks from the 17th century, such as Hannah Woolley’s 1675 The Gentlewoman’s Companion. The early colonists made savory soups of the fruit and served it in the shells.
The Pilgrims coming to the New World brought the pie recipe with them from England, while the English changed cooking methods. The British stuffed the pumpkin with apples, spices, and sugar then baked it whole. In the US after the Civil War, the southern states thought of the pie as a symbol of Yankee culture and wanted nothing to do with it. Lots of southern cooks made sweet potato pie instead, or added bourbon and pecans to give it a southern touch.
In the early 1800s, recipes appeared in Canadian and American cookbooks. Subsequently, pumpkin pie became a common dessert during the holidays. Rationing was necessary in 1947, so pumpkin pies were discouraged on Thanksgiving because of the number of eggs used in the recipe.
About the Keto Pumpkin Pie Crunch
My family is pretty tired of regular old pumpkin pie, but they still want some sort of pumpkin dessert. I love pumpkin pie but not the carbs. So, this “pie” shaped like a cake is a great compromise. If you’d like a thicker layer of pie on the bottom with less crumb crunch on top, cut the topping recipe in half. And use a smaller baking dish. The nutrition macros will change, but so will the number of servings and portion sizes. It all evens out in the end? 😋
Keto Pumpkin Pie Crunch
- 1 can (15.5 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 3 eggs
- 3/4 cup stevia or monk fruit sugar
- 1 tbsp pumpkin pie spice *OR* 2 tsp. cinnamon, 1/2 tsp ginger, 1/2 tsp ground cloves, 1/2 tsp. ground nutmeg
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups almond flour finely ground and blanched
- 1/2 cup stevia or monk fruit sugar
- 1 1/2 cups chopped pecans
- 1 stick melted butter cold, cut into pieces
- Preheat oven to 350F degrees. Spray a 9×13 pan with oil.
- In a bowl, combine pumpkin, milk, eggs, stevia, salt, and pie spice. Pour into pan.
- In another bowl, whisk egg and vanilla.
- Add flour and stevia to egg and vanilla. Using a pastry blender or food processor, mix until it becomes a fine crumble. Add the chopped pecans. Cut in the cold butter with the pasty blender or whiz the processor until just incorporated – pea-sized crumbles.
- Evenly sprinkle the dry mix over the batter.
- Bake uncovered for 25 minutes then cover with foil and bake an additional 15-20 minutes.
- Cool and cut into squares. Serve with fresh whipped cream or Redi-Whip
- Calories 328.8
- Total Fat 28.7 g
- Saturated Fat 8.1 g
- Polyunsaturated Fat 0.7 g
- Monounsaturated Fat 3.3 g
- Cholesterol 91.8 mg
- Sodium 113.5 mg
- Potassium 205.2 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 4.2 g
- Sugars 6.3 g
- Protein 9.3 g
Experiment with this recipe to suit your own tastes. It’s based on this original Pumpkin Pie Crunch. My husband prefers crunchier and less sweet. I love gooey, sweet and buttery. 😊 This pairs perfectly with a cup of coffee on crisp autumn day. 🍁🍂