Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1
-
2
-
1
-
1/4
-
1/4
-
1
-
1
-
1/2
-
1/2
-
2
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
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
Done
|
Bake in Preheated Oven 1 Hour. If Using Marshmallows, Spread Them in an Even Layer Over the Top After 45 Minutes Have Elapsed. |
