In a medium mixing bowl, combine pumpkin puree, eggs, sugar, vanilla, Nutpods, almond butter, and pumpkin spice and stir together until fully incorporated and smooth.
Pour over par-baked crust and bake for 45-55 minutes, until golden and a toothpick comes out clean.
Let cool completely and chill in the fridge for 4-6 hours before cutting. Store in an airtight container in the fridge. Leftovers should keep well for up to 4 days.