To make the shortbread crust:

1. Melt the butter.
2. Add the rest of the crust ingredients and stir until a stiff dough forms.
3. Press dough evenly into a nonstick 13 x 10 (or equivalent) cookie sheet/jelly roll pan along the bottom and up the sides, crimping the edges.
4. Bake in a preheated 325 degree (F) oven for 10 minutes.

To make the filling and pie:

1. Combine the eggs and cream and beat together until smooth.
2. Add the pumpkin, sweetener, protein powder, and spices to the egg mixture and beat for at least one minute until smooth.
3. Pour the pumpkin mixture into the pre-baked pie crust and spread until even.
4. Bake in a preheated 325 degree (F) oven for 35 – 40 minutes or until the filling is firm and the crust is golden. (If the crust is darkening too quickly, cover the edges loosely with foil in the last 10 minutes of baking. I didn’t and mine turned out fine, but it was close.)
5. Turn off the oven and leave the slab pie in for an additional 15 minutes.
6. Remove and cool.

To make the candied pecans:

1. Combine all of the pecan ingredients in a small bowl and stir until coated.
2. Spread the nuts out on a cookie sheet and toast at 375 degrees (F) for 8 – 10 minutes or until crunchy.
3. Remove from the oven and cool for 5 minutes.
4. Sprinkle the cooled nuts evenly over the top of the pie before cutting and serving.