This pumpkin casserole is super easy and quick to make for a busy dinner night. Mix canned pumpkin puree with butter, low-carb sweetener, pumpkin spices, and pecans and bake for ten minutes and you have a delicious, low-carb side dish everyone can enjoy.
Serving Size: 8
Ingredients for Pumpkin Casserole
- Canned pumpkin puree, from two 15 oz cans
- Low-carb brown sweetener, 6 Tablespoons (divided)
- Butter, 1/4 Cup
- Sea salt, 1/4 teaspoon
- Cinnamon, 1/4 teaspoon
- Nutmeg, 1/8 teaspoon
- Ginger, 1/8 teaspoon
- Pecans, chopped, 1/3 Cup
Instructions for Pumpkin Casserole
1.Preheat the oven to 177˚C (350˚F).
2.In a medium saucepan, mix butter, pumpkin puree, 4 Tablespoons of sweetener, and spices over medium heat. Stir until it comes to a boil. Reduce the heat and let it simmer for two minutes.
3.Transfer the pumpkin mix to a baking dish. In a small bowl, mix chopped pecans with 2 Tablespoon of sweetener. Sprinkle the pecan mix over the pumpkin casserole. Bake for about 10 minutes until the top turns brown.
4.Broil for a couple of minutes until the pecans are well toasted. Serve when it’s warm.