Preheat oven to 300 °F. Line a large baking sheet with a silicone baking mat or parchment paper.
In a large bowl, mix together all of the dry ingredients. Add the syrup and pumpkin and stir until evenly coated. Fold in the egg white.
Spread mixture out evenly on a prepared baking sheet (lined with parchment paper or a silicone mat) and bake for 50-70 minutes, until dry. Rotate the pan 180 degrees after 30 minutes.
Let cool completely on the pan and then break into chunks and store in an airtight container.
Notes
LeftoversStore leftovers in an airtight container for up to 2 weeks or freeze for up to 3 months.Pumpkin Spice SubstituteIn place of pumpkin pie spice, you can use 2 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon allspice. Or simply use 1 tablespoon of cinnamon.