Low Carb Pumpkin Crisp

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, coconut oil, low-carb sweetener, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, mix together the almond flour and chopped pecans.
4. Pour the pumpkin mixture into a 9×9 inch baking dish.
5. Sprinkle the almond flour and pecan mixture over the pumpkin mixture, making sure it is evenly distributed.
6. Bake for 25-30 minutes, or until the top is golden brown and crispy.
7. Serve warm with a dollop of whipped cream or a scoop of low-carb ice cream, if desired.

Enjoy your delicious low-carb pumpkin crisp!