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Keto Pumpkin Pie Crunch | Culinary Craftiness

Low Carb Pumpkin Pie Crunch

Melissa Woolard | Culinary Craftiness
Prep Time 20 mins
Cook Time 40 mins
1 hr
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Pie Batter

  • 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

Topping

  • 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 butter, cold, cut into pieces

Instructions
 

  • Preheat oven to 350F degrees. Spray a 9x13 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

Notes

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.
Nutrition Facts
12 Servings
Amount Per Serving
  • 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
Keyword Autumn, Cake, Crunch, Dessert, Fall, Holidays, Low Carb, Pie, Pumpkin, Recipe, Thanksgiving