Step 1

Preheat oven to 325F (163C).

Step 2

Mix almond butter and water until combined.

Step 3

Add rice protein and cinnamon. Mix well to combine.

Step 4

Spoon and press into the bottom of a 7" square (or similarly sized) pan.

Step 5

Bake for 12-16 minutes, just until cooked.

Step 6

Meanwhile, mix pumpkin with spices and salt. Set aside.

Step 7

Mix whey and water, and then pour into the pumpkin mixture. Mix to combine.

Step 8

Add egg, and mix well.

Step 9

Pour over the baked crust, and bake for 40-45 minutes more (just until firm in the center).

Step 10

Let cool completely. Run a knife around the edges and remove from pan before cutting.

Step 11

Cut into 9 squares, and then (if desired), cut each square in half.

Step 12

Enjoy!