pumpkin pie crisp

Pumpkin Pie Crisp

One of my favorite holiday desserts is pumpkin pie! So I wanted to replicate that taste without the pressure of making a crust. This pumpkin pie crisp tastes just like the real thing. It's creamy and has lots of pumpkin spice flavor. I will definitely be making this for Thanksgiving and Christmas!
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine S Meals


  • 1 15-oz Can Pumpkin Purée
  • 1 cup monk fruit, or sweetener of choice
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream


  • 1 cup THM baking blend
  • 1/2 cup pecans, chopped
  • 1/2 cup monk fruit
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 8 Tbsp. butter melted


  • Preheat oven to 375°F. Butter a 8x8 glass square dish.
  • In a large bowl, whisk together pumpkin, monk fruit, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared dish and set aside.
  • In a medium bowl, whisk together baking blend, pecans, monk fruit , cinnamon, and salt. Add butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly)
  • Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
  • Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
  • Let cool for 10 minutes, then serve warm.
Keyword pumpkin, pumpkin pie, crisp