Preheat oven to 325F (163C).

Mix almond butter and water until combined.

Add rice protein and cinnamon. Mix well to combine.

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

Bake for 12-16 minutes, just until cooked.

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

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

Add egg, and mix well.

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

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

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

Enjoy!