Ingredients
Scale
- 2 cups rolled oats
- 1.5 cups unsweetened vanilla almond milk
- 2 egg whites
- 1/4 cup pumpkin puree
- 2 cups leftover pumpkin cheesecake or pumpkin pie (chopped)
- 1/2 tsp baking powder
- 1/2 tsp each: cinnamon, pumpkin pie spice
- 1–2 Tbsp sweetener of choice (maple syrup, stevia, brown sugar, etc)
Instructions
- Preheat oven to 375 degrees fahrenheit. Mix together dry ingredients and gently whisk in wet ingredients, except for cheesecake/pie. Once well combined, fold in pumpkin cheesecake pieces. Mine ended up just al blending together, which is fine.
- Make sure to save some of the pumpkin cheesecake pieces to crumble on top as a streusel. I saved most of the crust for the streusel, which worked great. Pour mixture into a greased baking dish* and spread out evenly. Crumble the streusel on top, place in the oven and bake for 30 minutes.
- Serve warm and top with vanilla greek yogurt, maple syrup, or crumbled into almond milk.
Notes
- This recipe can work for any form of leftover pie, not just for a Thanksgiving leftover pumpkin. You could use apple pie, chocolate cream, banana cream, pecan, etc. Just omit the pumpkin puree from the recipe.
- I aso used a 9×12 baking dish which worked fine. It made for thinner pieces. If you prefer a thicker piece, try an 8×8 baking dish.