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Nutrition Facts
Serving Size 1 (82g) Recipe makes 12 servings The following items or measurements are not included below: Splenda granular
Calories 88
Calories from Fat 43		(48%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 81mg		3%
Potassium 155mg		4%
Total Carbohydrate 7.8g		2%
	Dietary Fiber 0.3g	1%
	Sugars 2.8g
Protein 3.4g		6%
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Thanksgiving 2008

DrGaellon

Low-Cal Pumpkin Casserole

Recipe #335720 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DrGaellon
Nov 7, 2008

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.

SERVES 12 (change servings and units)

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.