Low-Cal Pumpkin Casserole

DrGaellon's Note:

Adapted from a recipe by Lori DeLosh at allrecipes.com. Switched to Splenda to reduce calories; you can use white sugar if you prefer. Also reduced the butter by 50%, increased the cinnamon a little and added a pinch of other spices. Makes a great substitute for sweet potato casserole for T'giving, especially with the marshmallow topping.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 2 cups pumpkin puree (a 15-ounce can will do)
• 1 cup fat-free evaporated milk
• ½ cup Splenda granular (or add more to taste)
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• 1 pinch table salt
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup butter , melted
• ¼ teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch grated nutmeg
• ½ cup crushed pineapple , well-drained (optional)
• ½ cup chopped toasted pecans (optional)
• 2 cups mini marshmallows (optional)

Directions:

1. Preheat oven to 350°F.
2. Thoroughly combine pumpkin, evaporated milk, Splenda, flour, baking powder, salt, eggs, vanilla, butter and spices. If using pineapple and/or pecans, add them, too. Pour into 8x8" baking dish.
3. Bake in preheated oven 1 hour. If using marshmallows, spread them in an even layer over the top after 45 minutes have elapsed.