Pumpkin Crisp

Ingredients:

2 (15 ounce) cans pumpkin
4 tblspns Splenda brown sugar blend, divided
1/4 cup butter or margarine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350.
2. Combine pumpkin, 3 tblspns Splenda brown sugar, butter, cinnamon, and nutmeg in medium saucepan.
3. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
4. Reduce heat and cook 1 to 2 minutes.
5. Pour hot mixture into an ungreased 1 1/2 quart casserole dish.
6. Combine remaining brown sugar and pecans in a small bowl and sprinkle over pumpkin.
7. Bake 5 to 10 minutes until browned.