Low-Cal Pumpkin Casserole

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READY IN: 1hr 10mins
Recipe by DrGaellon

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.

Ingredients Nutrition

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.

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