Low-Cal Pumpkin Casserole

• 2 cups pumpkin puree (a 15-ounce can will do)
• 1 cup fat-free evaporated milk
• 12 cup Splenda granular (or add more to taste)
• 12 cup all-purpose flour
• 14 teaspoon baking powder
• 1 pinch table salt
• 2 eggs
• 1 teaspoon vanilla extract
• 14 cup butter, melted
• 14 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch grated nutmeg
• 12 cup crushed pineapple, well-drained (optional)
• 12 cup chopped toasted pecans (optional)
• 2 cups mini marshmallows (optional)

1. Preheat oven to 350F.
2. Thoroughly combine pumpkin, evaporated milk, Splenda, flour, baking powder, salt, eggs, vanilla, butter and spices.
3. If using pineapple and/or pecans, add them, too.
4. Pour into 8x8" baking dish.
5. Bake in preheated oven 1 hour.
6. If using marshmallows, spread them in an even layer over the top after 45 minutes have elapsed.

pumpkin puree, milk, splenda, flour, baking powder, salt, eggs, vanilla, butter, ground cinnamon, ground cloves, nutmeg, pineapple, pecans, marshmallows

Taken from www.food.com/recipe/low-cal-pumpkin-casserole-335720 (may not work)