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Sweet Pumpkin Cassrole

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


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


  • 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


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


  • Serving Size: 8
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