Name: Sweet Pumpkin Cassrole
Cook time: 30 min
Total time: 30 min
Ingredients: Pumpkin Mixture-; 1 large (29 oz) can of pumpkin puree (I like Libby’s); 1/4 cup of heavy cream; 1 egg; 1/4 cup plus 1 tbsp. of THM Gentle Sweet (for Truvia just use 1/4 cup, for Xylitol or Erythitol use 3/4 cup, for THM Sweet Blend use 1 or 2 tbsps.); 1 tsp cinnamon; 1/2 tsp nutmeg; 1 tsp vanilla; Pinch of salt; Topping-; 2 cups of chopped walnuts ( you can use pecans and you don’t have to use as much… I love nuts though); 1/4 cup of THM Gentle Sweet; A sprinkle of cinnamon & nutmeg; 1/8 tsp maple flavoring (this is optional); 1/2 cup of butter (unsalted); Pinch of salt

Sweet Pumpkin Cassrole

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Author: Sarah Criddle
Cook Time: 30
Total Time: 30 minutes

Description

My take on a sugar free gluten free Sweet Potato Casserole that will keep you on the THM plan!

Ingredients

Scale

Pumpkin Mixture-
1 large (29 oz) can of pumpkin puree (I like Libby’s)
1/4 cup of heavy cream
1 egg
1/4 cup plus 1 tbsp. of THM Gentle Sweet (for Truvia just use 1/4 cup, for Xylitol or Erythitol use 3/4 cup, for THM Sweet Blend use 1 or 2 tbsps.)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Pinch of salt
Topping-
2 cups of chopped walnuts ( you can use pecans and you don’t have to use as much… I love nuts though)
1/4 cup of THM Gentle Sweet
A sprinkle of cinnamon & nutmeg
1/8 tsp maple flavoring (this is optional)
1/2 cup of butter (unsalted)
Pinch of salt

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Instructions

In a bowl mix all the pumpkin ingredients until well combined.
Butter your baking dish well.
Preheat oven to 375 degrees.
Place the Pumpkin mixture into the 2 quart baking dish.
Mix up the topping ingredients.
Sprinkle over the top of the pumpkin mixture.
Bake for 30 minutes.
Enjoy!

Nutrition

Serving Size: 8