Low-Cal Pumpkin Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Adapted from a recipe by Lori DeLosh . 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:
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.
|
|