Ingredients for Pumpkin Protein Bars:

• 1 1/2 cups organic pumpkin, NOT pumpkin pie filling
• 6 pasture-raised egg whites (or 3/4 cup egg whites)
• 3 tablespoons pure maple syrup, plus more for drizzling
• 1 teaspoon organic pure vanilla extract
• 1/4 cup vanilla protein powder (I use “Udder Bliss” brand from New Zealand via Amazon)
• 1/2 cup Just Like Sugar or PureCane Sugar Substitute (or whatever sugar substitute you prefer)
• 1 tablespoon pumpkin pie spice, plus 2 teaspoons
• 1 cup Bob’s Red Mill GF old fashioned oats
• 1/3 cup roasted pecans, chopped (*to roast pecans, spread them on a baking sheet, bake at 375 degrees for 7-minutes)

Directions:

1. Preheat your oven to 350°F and line an 8×8 pan with parchment paper, spraying with cooking spray.
2. In a large bowl, stir together the pumpkin, egg whites, maple syrup, and vanilla extract
3. In a medium bowl, stir together the protein powder, PureCane Sugar Substitute, and pumpkin pie spice.
4. Add the protein powder into the mixture, along with the quick oats, and stir until well combined.
5. Pour the batter into the prepared pan and smooth out evenly. Sprinkle with chopped pecans and drizzle with maple syrup.
6. Bake until the center feels set and pulls away from the side, about 35-40 minutes.
7. Let cool completely at room temperature and slice into bars and serve! Super-yummy and protein-packed snack!

Notes:

• Bars can be stored at room temperature for 2-3 days and then refrigerated.