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.