Sugar Free Pumpkin Crisp Recipe

This Sugar Free 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 made without refined sugar. Serve this for breakfast or dessert!

This post contains affiliate links. Please read my full disclosure here.

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! 

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.

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.

How to Make Sugar Free Pumpkin Crisp

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

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.

Homemade Pumpkin Pie Spice Ingredients

• Ground Cinnamon (1 teaspoon)
• Ground Ginger (1/2 teaspoon)
• Ground Nutmeg (1/2 teaspoon)

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.

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
Sugar Free Pumpkin Spice Latte
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
Pumpkin Cornbread
Creamy Pumpkin Soup with Canned Pumpkin

More Crisp Recipes

Healthy Apple Crisp
Healthy Blueberry Crisp
Sugar Free Oatmeal Raisin Cookies