Low-Cal Pumpkin Casserole

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.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 2  cups pumpkin puree (a 15-ounce can will do)
• 1  cup fat-free evaporated milk
• 1⁄2 cup Splenda granular (or add more to taste)
• 1⁄2 cup all-purpose flour
• 1⁄4 teaspoon baking powder
• 1  pinch table salt
• 2  eggs
• 1  teaspoon vanilla extract
• 1⁄4 cup butter, melted
• 1⁄4 teaspoon ground cinnamon
• 1  pinch ground cloves
• 1  pinch  grated nutmeg
• 1⁄2 cup crushed pineapple, well-drained (optional)
• 1⁄2 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.