These simple sugar-free Pumpkin Crumble desserts are such an easy recipe, trust me when I say you will be making it again and again this fall! This recipe makes three small crumbles great for portion and they are delicious.

What’s a Pumpkin Crumble?

I am always down for a new delicious pumpkin treat when the weather starts to cool off, so this Pumpkin Crumble is one of my first go-to recipes each year.

I can’t believe I’ve waited all these years to share my recipe here on the blog. Maybe I thought it was too simple to blog about, but it’s an easy way to satisfy that pumpkin pie craving without the hassle of actually making a whole pie.

So of course I need to share it here with all my dessert lovers who like easy recipes like I do!

I’m sure you all are familiar with fruit crumbles like my Strawberry and Blueberry Crumbles, so this recipe concept will not be new to you, we’re just taking the beloved pumpkin and replacing those summertime fruits in this recipe.

A pumpkin crumble is a pumpkin pie custard without a bottom crust. You may think you’ll miss the crust but thanks to the buttery sweet topping you will still get that crunch and flavor of a crust without all the work.

This simple recipe requires no fancy techniques or equipment. In fact, it is easy enough for a novice baker to make and it is sure to please that fall-inspired sweet tooth.

What’s the Difference Between Pumpkin Puree and Pumpkin Pie Mix?

When it comes to the start ingredient, the pumpkin, in this crumble it is super easy to grab a can of pureed pumpkin at your local grocery store.

Just be careful and don’t make the mistake some do and grab the can of Pumpkin Pie Mix.

I know this is like a pumpkin pie, but since we are keeping these Individual Pumpkin Crumbles low-carb and sugar-free you’ll need to stick the cans that say 100% Pure Pumpkin.

The cans of Pumpkin Pie Mix are basically sugar-filling pumpkin pie filling minus the eggs. So this means it has all the spices and tons of sugar mixed up in that can of pumpkin.

Besides just the sugars, I don’t like all the spices they add to those cans, I like to be able to control what spices I put in my pumpkin crumbles and pies.

I just like high-quality cinnamon in my pumpkin desserts so that’s all you’ll find in this recipe since I’m a huge hater of nutmeg lol.

So to keep these crumbles low carb and THM friendly stick to the cans of pumpkin puree and just add your own sweetener and spices.

Ingredients For These Pumpkin Crumbles

When I say making these little desserts is easy, I mean it! It all starts with some basic ingredients most of us low carbs will have in our pantries this fall.

• Pumpkin puree: I use canned pumpkin puree. You can also use homemade if that is what you have on hand.
• Eggs: I use 2 medium chicken eggs that I am blessed enough to get from my backyard birds. If you would like to use eggwhites instead you can use the measurement on the carton for 2 eggs.
• Sugar Alternative: to sweeten these crumbles I’ve used a couple of sweeteners, like this Monk Fruit Sweetener, and the brown sugar version of Swerve, but you can use your favorite sweetener for both the filling and the crumble topping. One of my favorite sweeteners is called THM Super Sweet!
• Heavy Whipping Cream: used in the filling to help thin it out some but also it helps with getting that creamy and rich flavor.
• Butter: used both crumble topping to give it the most decadent crunch and richness. Please use real butter, don’t skimp here unless you have a dairy allergy, then you can see the next section on how to make this dessert dairy-free.
• Flavorings:  There are a couple of things you can flavor these delicious little crumbles with. I tend to stick to vanilla extract and a good Ceylon Cinnamon, but you could always use a teaspoon of Pumpkin Pie Spice.
• Almond Flour: almond flour makes a great low-carb ingredient in a crumble. It has a nice mild nuttiness that pairs well with the butter and sweetener. It’s a great topping combined with the oat fiber, but you can use all almond flour if you don’t have the oat fiber.
• Oat Fiber: I like to use a couple tablespoons of this Oat Fiber in my crumble topping. It just helps with the texture and gives the almond flour a little more of a traditional feel of flour. Keep in mind that oat fiber is just that the fiber of the oats so it has zero net carbs. If you don’t have oat fiber or don’t like to use it you can just sub almond flour for the oat fiber and it will be fine.
• Nuts: I like to use either walnuts or pecans in the crumble topping for those little pumpkin crumbles. They had a great little crunch that is much needed with a softer dessert filling like pumpkin. They also add great flavor. Feel free to use your favorite nut of choice!

Making The Crumble Step-by-Step Instructions:

• Whisk together the pumpkin layer ingredients together until smooth.
• Pour the mixture into three little ramekins that have been sprayed with cooking spray. You can use a 9-inch pie plate, but the pumpkin layer will be thinner.
• Next, mix up all of the crumble topping ingredients and sprinkle the mixture evenly over all three Individual Pumpkin Crumbles.
• Place the crumbles into a preheated oven and bake for about 20-25 minutes before adding the crumble layer over top.

These little crumbles are great served at room temperature topped with whipped cream or even better the second day after they have chilled in my opinion!

Why Make Individual Crumbles and Not One Big Crumble?

The great thing about small desserts is that not only does it keep your calories and carbs within your desired limits by portion control but making smaller desserts avoids boredom.

I’m not a huge fan of eating the same things over and over so small-batch desserts like these Pumpkin Crumbles help me enjoy a dessert for a couple of days and then I can try another one like these Mini Lemon Pies, lol.

But even though I like mini desserts, I know they require little baking dishes like ramekins, and not everyone may have a collection of those as I do.

So if you don’t have any small baking dishes that will hold about 3/4 cup of this recipe, then it will work perfectly fine baked in a 9-inch pie plate or even a small 8×8 baking pan.

The smaller individual ramekins bake for about 20 to 25 minutes to be cooked through, if you do a larger one like on a pie plate it may take 25 to 30 minutes to cook completely.

Check Out The Other Pumpkin Recipe On The Blog:

• Keto Pumpkin Bread
• Pumpkin Cake with White Chocolate Chips
• Slow Cooker Pumpkin Monkey Bread
• Caramel Pumpkin Fresh Toast
• Pumpkin Swirl Bars

If you make this recipe or any of my other recipes please post a picture and tag me, I’d love to see it!

Yield: 3 Mini Crumbles

Individual Pumpkin Crumbles

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

If you love pumpkin pie or crumbles you'll love this dessert combo. The creamy sugar-free pumpkin pie custard is topped with a buttery sweet crumble that is the perfect topping!

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Ingredients

Pumpkin Custard

• 2 eggs
• 3/4 cups of pumpkin puree
• 1/4 cup of heavy whipping cream
• 1/4 cup of Pyure or Swerve
• 2 teaspoons of real vanilla extract
• 1 1/2 teaspoons of cinnamon
• pinch of salt

Crumble Topping

• 1/3 cup of almond flour
• 1/4 cup of chopped pecans or walnuts
• 1/4 cup Brown Sugar Swerve
• 2 tablespoons of oat fiber
• 4 tablespoons of butter, melted
• 1 teaspoon of cinnamon
• 1/2 teaspoon of vanilla

Instructions

1. Preheat the oven to 350 degrees,
2. Add all of the pumpkin filling ingredients into a bowl and mix well until everything is combined. If you want to taste and adjust the sweetness mix everything up except the egg, taste and adjust if needed before adding in the eggs.
3. Spray three small ramekins with cooking spray and add 1/2 cup of the pumpkin mixture into each little dish. Set aside to make the topping.
4. Add the dry topping ingredients and the chopped nuts to a bowl. Add the vanilla and the melted butter and mix until there are no dry ingredients left, and the mixture looks like coarse crumbles.
5. Divide the crumble topping between the three individual ramekins evenly by sprinkling it all over the top of the pumpkin mixture.
6. Bake the crumbles for 25 minutes.

Nutrition Information

Yield

3

Serving Size

1 ramekin
Amount Per ServingCalories 419Total Fat 38gCholesterol 172mgSodium 167mgCarbohydrates 15gNet Carbohydrates 6gFiber 7gSugar 19gSugar Alcohols 2gProtein 9g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!