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Keto Pumpkin Pie Dump Cake - Cozy, Low-Carb Comfort Dessert

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Canned pumpkin puree (not pumpkin pie filling) – 15 ounces
  • Eggs – 3 large
  • Heavy cream – 1/2 cup (or full-fat coconut milk for dairy-free)
  • Granulated keto sweetener – 2/3 cup, divided (erythritol, allulose, or a blend)
  • Vanilla extract – 2 teaspoons
  • Pumpkin pie spice – 2 teaspoons (or 1.5 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
  • Fine sea salt – 1/2 teaspoon, divided
  • Almond flour – 1 1/2 cups, blanched
  • Baking powder – 1 teaspoon
  • Unsalted butter – 6 tablespoons, melted (or coconut oil for dairy-free)
  • Chopped pecans or walnuts – 1/2 cup (optional, for crunch)
  • Powdered keto sweetener – optional, for dusting after baking
  • Whipped cream – optional, for serving (use unsweetened or lightly sweetened with keto-friendly sweetener)

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Grease a 9x9-inch baking dish or a deep 8x8-inch dish.
  2. Make the pumpkin base: In a large bowl, whisk together pumpkin puree, eggs, heavy cream, 1/2 cup granulated keto sweetener, 2 teaspoons vanilla, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until smooth.
  3. Pour into the dish: Spread the pumpkin mixture evenly in the prepared baking dish.
  4. Mix the topping: In a separate bowl, combine almond flour, remaining 1/6 cup granulated sweetener (about 2 tablespoons), baking powder, remaining 1/4 teaspoon salt, and chopped nuts if using. Stir in melted butter until the mixture looks like moist crumbles.
  5. “Dump” and spread: Sprinkle the almond flour mixture evenly over the pumpkin base. Don’t press it down too hard—lightly level it with your fingers or a spoon.
  6. Bake: Place on the center rack and bake 40–50 minutes, until the topping is golden and the pumpkin layer is set at the edges but slightly jiggly in the center.
  7. Cool properly: Let it cool at room temperature for at least 30–45 minutes. The filling will continue to set as it cools.
  8. Chill for clean slices: For the neatest cuts, refrigerate at least 2–3 hours or overnight. Serve chilled or gently warmed.
  9. Finish and serve: Dust with powdered keto sweetener if you like, and add a dollop of whipped cream. Slice and enjoy.