Pumpkin Casserole
- Number of Servings: 4
Ingredients
2 cups Libby's 100% pure canned pumpkin9 teaspoons Domino light brown sugar9 teaspoons Splenda dark brown sugar4 tablespoons fat free half and half3 tablespoons Land O' Lakes light butter with canola oil1/2 teaspoon Morton kosher salt1 teaspoon McCormick pure vanilla extract1 teaspoon pumpkin pie spice2 large eggsNonstick cooking spray, to coat baking dish
1. Preheat oven to 350 degrees. Prepare your fresh pumpkin, mash it up and set it aside to cool, or use can pumpkin.
2. In a large bowl, add pumpkin, brown sugars, half & half, butter, salt, vanilla extract and pumpkin pie spice. Beat with a mixer at medium speed until smooth. Add eggs; beat well.
3. Pour mixture into a casserole dish coated with nonstick cooking spray. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let it stand for 5 -10 minutes before serving.
Serving Size: serves 6 ----- 1/2 cup portions
Number of Servings: 4
Recipe submitted by SparkPeople user DEZIDEZIGNS3.
2. In a large bowl, add pumpkin, brown sugars, half & half, butter, salt, vanilla extract and pumpkin pie spice. Beat with a mixer at medium speed until smooth. Add eggs; beat well.
3. Pour mixture into a casserole dish coated with nonstick cooking spray. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let it stand for 5 -10 minutes before serving.
Serving Size: serves 6 ----- 1/2 cup portions
Number of Servings: 4
Recipe submitted by SparkPeople user DEZIDEZIGNS3.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 7.0 g
- Cholesterol: 97.0 mg
- Sodium: 369.3 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 5.1 g
- Protein: 5.4 g
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