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Easy Pumpkin Crisp Recipe

This Easy Pumpkin Crisp is a quick and healthy recipe made without cake mix and uses oatmeal, pureed canned pumpkin, and seasonal pumpkin spice. This dish is sugar-free and made without refined sugar. Serve this for dinner or dessert!

healthy pumpkin crisp in a white bowl with a scoop of vanilla ice cream pinterest image

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Do we really need an excuse like fall or Thanksgiving to enjoy the delicious flavor of pumpkin? I say no. This crisp is loaded with flavor and is so simple to put together. You’re definitely going to want this one for breakfast! 

monkfruit sweetener, raw eggs, vanilla, pure pumpkin, pumpkin pie spice, and coconut milk in separate bowls on a flat surface

What’s the Difference Between Crisp, Crumble, and Cobbler

Crumbles have a topping similar to streusel, often made with butter, flour, and sugar. A crisp is made very similarly, but often includes oats. Both often have the option to add nuts to the topping as well.

A cobbler is usually made with biscuit dough or pie crust. It has buttery, flaky layers with fruit filling lying within. Peach cobbler has always been one of my favorite desserts.

rolled oats, pecans, cinnamon, and melted butter in separate bowls

What Kind of Pumpkin to Use

When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling. You can grab it here from Amazon. Pumpkin pie filling is sweetened and loaded with sugar.

pumpkin crisp in a red baking dish

How to Make Pumpkin Crisp

  1. Preheat oven to 350 degrees.
  2. Combine eggs and sweetener in a mixing bowl. Mix.
  3. Add pureed pumpkin, pumpkin pie spice, vanilla extract, and coconut milk. Combine until well blended.
  4. Transfer the pumpkin mixture to the bottom of an 8×8 baking dish or skillet.
  5. Combine oats, cinnamon, pecans, and melted butter in a separate bowl.
  6. Spread the topping throughout the pan.
  7. Bake.
a collage photo showing how to make pumpkin crisp filling, pumpkin crisp filling in glass bowls
pumpkin crisp in a red baking dish

Homemade Pumpkin Pie Spice Ingredients

close up shot of baked pumpkin crisp

What Sweetener to Use

The two biggest things that make this dish healthy is the use of rolled oats instead of all purpose flour and the sweeteners used instead of refined sugar.

I like to use granular monkfruit sweetener for the filling and granular golden monkfruit sweetener for the topping. Monkfruit is zero-calorie, zero-carb, and is made without the use of artificial sweeteners

You can also use the following: 

  • Regular sugar (you can use the same amount outlined in the recipe)
  • Pure Organic Maple Syrup (1/3 cup in the filling and 3 tablespoons in the topping)
  • Honey (1/3 cup in the filling and 4 tablespoons in the topping)

What to Substitute for Butter

You can substitute melted coconut oil (best option) or olive oil.

How Long Will it Last in the Fridge/How to Store Leftovers

Store the crisp in the fridge tightly sealed for 3-4 days.

Can You Make it Ahead?

Yes! If you are making this dish for a holiday or for Thanksgiving, you may opt to make it ahead. In my family we bake all of the desserts the night before. 

To get the crisp texture, reheat the crisp in the oven until warm.

healthy pumpkin crisp in a white bowl with a scoop of vanilla ice cream

Freezer Tips

Freeze the dish covered and tightly sealed. Thaw completely and bake for 20-30 minutes on 350 degrees.

I like to serve this with a nice scoop of vanilla ice cream. Rebel and Halo Top are my favorite brands with low carb options.

More Pumpkin Recipes

Keto Low Carb Pumpkin Pie
Keto Pumpkin Mug Cake
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Muffins
Keto Pumpkin Spice Latte
No Bake Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies
Sugar Free Apple Pie

More Crisp Recipes

Healthy Apple Crisp
Healthy Blueberry Crisp

healthy pumpkin crisp in a white bowl with a scoop of vanilla ice cream
Print Pin
5 from 2 votes

Easy Pumpkin Crisp

This Easy Pumpkin Crisp is a quick and healthy recipe made without cake mix and uses oatmeal, pureed canned pumpkin, and seasonal pumpkin spice. This dish is sugar-free and made without refined sugar. Serve this for dinner or dessert!
Course Breakfast, Dessert
Cuisine American
Keyword healthy pumpkin crisp, pumpkin crisp, pumpkin crisp recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 208kcal

Ingredients

Pumpkin Filling

Topping

Instructions

  • Preheat oven to 350 degrees.
  • Combine the eggs and sweeteners in a mixing bowl. Mix.
  • Add in the pureed pumpkin, pumpkin pie spice, vanilla extract, and coconut milk. Combine until well blended.
  • Transfer the pumpkin mixture to the bottom of an 8×8 baking dish or skillet.
  • Combine the oats, cinnamon, pecans, and melted butter in a separate bowl.
  • Spread the topping throughout the pan.
  • Bake for 25-30 minutes until the top of the crisp is crunchy and golden brown.
  • Cool before serving.

Video

Notes

  • Macros assume reduced-fat coconut milk.
  • You can substitute melted coconut oil (best option) or olive oil, the same amount.
Homemade Pumpkin Pie Spice:
You can substitute the sweetener used in this recipe for any of the following:
  • Regular sugar (you can use the same amount outlined in the recipe)
  • Pure Organic Maple Syrup (1/3 cup in the filling and 3 tablespoons in the topping)
  • Honey (1/3 cup in the filling and 4 tablespoons in the topping)
To make this dish with less carbs you can substitute oats for monkfruit sweetened low carb granola. Omit the cornstarch and use 1/2 teaspoon of xanthan gum and 1 to 1 1/2 teaspoons of water to thicken the filling. Combine the xanthan gum and water and then add it to the filling and stir.
Making these changes results in these macros:
Calories: 212 Fat: 18G Net Carbs: 4G Protein: 6G
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 208kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Verena

Sunday 27th of September 2020

Absolutely delicious! The perfect pumpkin recipe to welcome in fall - we’ve enjoyed this for breakfast and dessert!

staysnatched

Monday 28th of September 2020

That’s such a good idea!

Brandi B

Monday 21st of September 2020

I really like this recipe!! I also made a version where I used vanilla protein powder instead of the white sweetener in the base. I wanted to up the protein to have it for breakfast. I knew the powder would add some sweetness itself. Ended up with 17g of protein per serving. The base was a little bit dryer than the original version, which I am fine with. I heat it up in my air fryer (another glorious thing I learned from you!) in the mornings and it's delicious! Could probably even up the protein a bit more by serving it with vanilla greek yogurt. I love how this recipe can be adapted for breakfast, dessert...dinner! Thank you!

staysnatched

Monday 21st of September 2020

I love these additions!