Low-cal Pumpkin Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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)

Recipe

• 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.