Sugar Free Pumpkin Dessert Crisp

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

Sugar Free Pumpkin Dessert Crisp

Fall baking doesn't have to mean loading every dessert with sugar. This sugar free pumpkin crisp is proof that simple ingredients and plenty of pumpkin spice can deliver all the cozy flavors you're craving. I've tested enough holiday recipes over the years to know that no one wants a dessert that tastes like it's missing something, this has the warm spices, creamy pumpkin filling, and buttery crisp topping everyone expects, just without the sugar overload.

Course Breakfast, Dessert

Cuisine American

Keyword healthy pumpkin crisp, pumpkin crisp, pumpkin crisp recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 208kcal

Author Brandi Crawford

Equipment

8x8 Baking Dish

Ingredients

Pumpkin Filling

3 eggs
½ cup sweetener
¼ cup brown sweetener
1 15 oz can pure pureed pumpkin Not pumpkin pie.
2 teaspoons pumpkin pie spice See notes for how to make your own.
1 teaspoon vanilla extract
½ cup coconut milk I have used both full and reduced fat. Can substitute heavy cream

Topping

1 cup rolled oats See notes for low-carb substitute
½ teaspoon cinnamon
3 tablespoons melted butter Can substitute coconut oil.
¼ cup chopped pecans optional

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 8x8 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:

Ground Cinnamon (1 teaspoon)
Ground Ginger (½ teaspoon)
Ground Nutmeg (½ teaspoon)

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 (⅓ cup in the filling and 3 tablespoons in the topping)
Honey (⅓ cup in the filling and 4 tablespoons in the topping)

To make this dish with less carbs you can substitute oats for low carb granola.

Making these changes results in these macros:

Calories: 212 Fat: 18G Net Carbs: 4G Protein: 6G

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g