Diabetic Friendly Sugar Free Pumpkin Crisp Recipe
Easy autumn recipe for Sugar Free Pumpkin Crisp.
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Servings: 9
Calories:
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Ingredients
Filling
- 15 ounce can Pumpkin Puree - sugar free
- 3 large Eggs
- 2/3 cup Splenda Granulated Sweetener
- 1/2 cup Heavy Cream
- 1 1/2 tsp Pumpkin Pie Spice
- pinch salt
Topping
- 1 1/4 cup Ratio Toasted Almond Keto Granola
- 1/3 cup Walden Farms Pancake Syrup
- 1 tsp Pumpkin Pie Spice
- 1/3 cup Pecan Flour
Instructions
Crumble Topping
- In a mixing bowl, combine all ingredients and mix well.
- Refrigerate, while you make the filling.
Filling
- Preheat oven to 375 °F (190 C)
- In a large mixing bowl, combine pumpkin puree and egg and mix using an electric mixer.
- Add cream and and continue mixing.
- Add Splenda and continue beating until well combined.
- Add the spices and mix well.
- Pour into 4 ounce ramekins (divided equally) or an 8 by 8 inch baking dish.
- Remove the topping from the refrigerator and sprinkle over the top .
- Bake in oven for 35 to 40 minutes for baking dish and 20-25 minutes for ramekins.
- Remove from oven and allow to cool for at least 2 hours before serving. This allows the filling to set up.
Notes
