Recipe: Leftover Pumpkin Puree

The holidays are coming up and I thought I should share this easy, tasty recipe that will help you use leftover pumpkin puree from your soup and pie recipes you've made for the family.


-1 cup pumpkin puree

-3 cups rolled oats

-3 tbs brown sugar (dark or light)

-1 tbs cinnamon

-1 tbs pumpkin pie spice

-1 egg white

-1/3 cup honey or maple syrup

-1 tsp vanilla

-Any additional nuts or dried berries can be added, I had almonds on hand so I used them.

Preheat oven to 325 degrees
-Mix 3 cups rolled oats and 1 cup almonds with 3 tbs brown sugar, 1 tbs cinnamon, and 1 tbs pumpkin pie spice and set aside.
-Separately mix one egg white with 1 cup pumpkin puree, 1/3 cup honey, and 1 tsp of vanilla.
-Combine dry ingredients and pumpkin mixture; mix till coated.
-Spread on baking pan and bake for 45-50 minutes mixing between every 15min
. Let rest for 20min then serve.