Sweet Pumpkin Casserole

I was sad that sweet potatoes couldn’t be on my keto Thanksgiving menu, so I started looking for an alternative, This is what I found…I didn’t want to post it until I had actually tried it, so I’m sorry that it comes post holiday, but it’s good and would make a good side dish (or even dessert) any time.

Sweet Pumpkin Casserole10f2d-sweetpump3

Ingredients:

Pumpkin Mixture-

  • 1 large (29 oz) can of pumpkin puree
  • 1/4 cup of heavy cream
  • 1 egg (I think next time I might add a second egg)
  • 1/2 cup Sweetener (maybe add a little more if you are making a dessert)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • Pinch of salt

Topping-

  • 2 cups of chopped walnuts
  • 1/4 cup of sweetener
  • A sprinkle of cinnamon & nutmeg
  • 1/8 tsp maple flavoring (this is optional)
  • 1/2 cup of butter
  • Pinch of salt

Instructions:

  • In a bowl mix all the pumpkin ingredients until well combined.
  • 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.

I found the original recipe and picture on mrscriddleskitchen.com

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