Pumpkin Bars

I decided to just make pumpkin bars with no cranberries. It just wouldn't be the same to use unsweetened cranberries. And I redid it my way. It turned out great!

See the Original Recipe below (and a homemade Pumpkin Pie Spice)

https://www.tasteofhome.com/recipes/cranberry-pumpkin-bread/

Ingredients

• 2-3/4 cups alternate flour blend
• 1 c vanilla pea protein powder
• 1/2 cup Pyure granulated sugar substitute
• 1/3 c Almond milk
• 4 teaspoons pumpkin pie spice (*)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs, room temperature (or 5 med)
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup olive oil
• 1/2 c water
• 1 cup chopped walnuts

Directions

• 1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in walnuts (opt). 
• 2. Spoon into jelly roll pan. Sprinkle 1/2 c chopped dates (opt). Bake at 350° for 30 min.
• 3. Cool, cut and store - fridge (2 weeks) or freezer (2 months).

© 2023 RDA Enthusiast Brands, LLC

(*) Homemade Pumpkin Pie Spice (makes 5T)

https://sallysbakingaddiction.com/pumpkin-pie-spice/print/106809/ 

• Ingredients

  3 Tablespoons (21g) ground cinnamon
• 2 teaspoons (5g) ground ginger
• 1 and 1/2 teaspoons (4g) ground nutmeg
• 1 teaspoon (3g) ground cloves
• 1 teaspoon (2g) ground allspice
• pinch ground black pepper (small pinch, less than 1/8 teaspoon)

• 
  

• Instructions

  1. Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.
  2. Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.
  3. This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.