Step 1

Line a bread loaf pan* with parchment paper and set aside.

Step 2

In a medium-sized mixing bowl, add your pumpkin puree and almond butter and mix well until combined and smooth. Add your protein powder, pumpkin spice, and salt and mix well to combine. It will get crumbly at first but then will come together in a large dough ball. The consistency should almost be a little thicker and dryer than cookie dough and hold together well. If needed, add a little more protein to absorb any extra liquid.

Step 3

Press the mixture into the bottom of the pan. If desired, place in the fridge for 15 minutes to firm up some (I like doing this). Cut into 6 equal-sized bars and enjoy!* Store in the fridge for up to a week in a tightly sealed container.