| Ingredients |
CASSEROLE
2 small cans pumpkin puree, (not pumpkin pie filling)
2 egg, whole
2 tbsp Splenda
4 tbsp melted butter
2 tsp pumpkin pie spice
1 pinch salt, (to taste)
STRUSSEL TOPPING
1/2 cup pecan meal
2 tbsp butter, softened
1 pinch cinnamon, (to taste)
2 tbsp Splenda
2 tbsp unflavored protein powder
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| Preparation |
1. Mix all ingredients together and put into a medium-sized, lightly greased
casserole.
2. In a small bowl mix together pecan meal, 2 tablespoons softened butter,
cinnamon, Splenda, and protein powder. Cut together to form small crumbs.
Sprinkle atop vegetable mixture in casserole.
3. Bake at 350F/190C degrees until warmed through and the struesel sets a bit. |
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