Base
2 cans Farmer’s Market organic pumpkin puree
¼ cup Sensato Erythritol (or granular sweetener of choice)
¼ cup Joseph’s SF maple Syrup
½ teaspoon Salt
1 teaspoon Vanilla
¼ cup (½ stick) melted butter or Earth Balance buttery spread

Topping
¼ cup Sensato Erythritol (or granular sweetener of choice)
¼ cup Joseph’s SF maple Syrup or Nature’s Hollow ‘Tastes Like Honey’
1/3 cup low carb bake mix (eg. Carbquick, Atkins, Bob’s Red Mill)
¼ cup (½ stick) melted butter or Earth Balance buttery spread
½ cup chopped pecans

PREPARATION:
Preheat oven to 375°. Coat a medium sized casserole dish or 9” square pan with butter. Combine all base ingredients in a large mixing bowl. Stir with spoon until well combined. Pour mixture into the baking dish.

Combine all topping ingredients in a mixing bowl. Sprinkle evenly over pumpkin mixture. Bake for 30 minutes or until hot and topping is slightly browned and crunchy. Variation: top with La Nouba SF marshmallows instead of pecan topping. Add marshmallows during last 10 minutes of bake time
Makes 8 servings, each with about 6 net effective carbs