Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Sweet Pumpkin Cassrole

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

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

Instructions

  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!


Nutrition

  • Serving Size: 8
Send this to a friend