2 cans (15-oz each) pumpkin
4 tbsp Splenda Brown Sugar Blend
1/4 cup butter
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/4 cup chopped toasted pecans
Preheat oven to 350 degrees.
In a medium saucepan combine the pumpkin, 3 tablespoons of the Splenda Brown Sugar Blend, butter, cinnamon, nutmeg, and ginger; cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat to low and cook for 1 to 2 minutes. Pour the hot pumpkin mixture into an ungreased 1 1/2-quart casserole dish.
In a small bowl combine the remaining 1 tablespoon of Splenda Brown Sugar Blend with the pecans; sprinkle over the pumpkin.
Bake at 350 degrees for 5 to 10 minutes until browned and heated through.
Note: File Photo