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Slow Cooked Pumpkin Casserole

Submitted by: Mary on 11/09/2004
3139 views
2.90 avg rating
191 votes
 
 
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Ingredients

18 ozs Pure canned pumpkin (not pumpkin pie mix)
1/4 C Butter, melted
2 T Splenda
2 T Brown sugar twin
1 T Davinci sugar free orange syrup

2 Eggs, beaten
1/2 C Heavy cream
1 C Chopped pecans
1/4 C Brown sugar twin
1/4 C Splenda
2 T Almond flour
2 T Butter, melted

Directions

Lightly butter the crock pot.



Mix pumpkin, butter, 2 T splenda, 2 T brown sugar twin together in a large bowl.



Beat in sugar free davinci orange syrup, eggs, and cream. Transfer mixture to crock pot.



Combine pecans, brown sugar twin, splends, almond flour, and 2 T butter. Spread evenly over the top of the pumpkin mixture. Cover and cook on high for 3 to 4 hours.

Servings

6

Calories

6.6

Time to prepare

15 minutes

Difficulty

Easy
 

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