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.

Ingredients:

Pumpkin Mixture-

• 1 large (29 oz) can of pumpkin puree
• 1/4 cup of heavy cream
• 1-2 eggs (2 gives it a little more custard texture)
• 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.

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