- ⅓ cup almond butter
- ⅓ cup water
- ½ cup vanilla Beverly International Ultimate Muscle Protein
- ¼ + ¾ teaspoon ground cinnamon
- 1 - 15 oz can pumpkin
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- ½ cup vanilla Beverly International Muscle Provider
- 1 cup water
- 2 large eggs
Almond butter give this pumpkin protein pie a new twist on a traditional dish. Preheat oven to 325°F. To make the crust, mix almond butter with water until smooth. Add Ultimate Muscle Provider and 1/4 teaspoon cinnamon, and stir until combined. If the batter is sticky, add a little more UMP. Press into greased 9″ pie pan. Bake for 10 – 12 minutes and remove from oven.
While it is baking, combine pumpkin and remaining spices. Set aside. Mix Muscle Provider with water, then add to pumpkin mixture. Add eggs and stir until combined. Pour into pie crust. Bake for another 45 – 55 minutes, until the center of the pie is firm to the touch. Let cool completely. 8 servings.