Pumpkin Casserole
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pumpkin Casserole calories by ingredient
Introduction
Similar to a souffle Similar to a souffleNumber of Servings: 4
Ingredients
-
2 cups Libby's 100% pure canned pumpkin
9 teaspoons Domino light brown sugar
9 teaspoons Splenda dark brown sugar
4 tablespoons fat free half and half
3 tablespoons Land O' Lakes light butter with canola oil
1/2 teaspoon Morton kosher salt
1 teaspoon McCormick pure vanilla extract
1 teaspoon pumpkin pie spice
2 large eggs
Nonstick cooking spray, to coat baking dish
Directions
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.