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    You are in: Home / Recipes / Pecan Cinnamon Crust Recipe
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    Pecan Cinnamon Crust

    Pecan Cinnamon Crust. Photo by Kozmic Blues

    1/1 Photo of Pecan Cinnamon Crust

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Kozmic Blues's Note:

    This crust is perfect for pumpkin pie!

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    Ingredients:

    Yield:

    crust

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Lightly spray a 9 inch pie plate with non stick spray.
    3. 3
      Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
    4. 4
      Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
    5. 5
      Pour in oil and maple syrup and pulse until wet and dry are just combined.
    6. 6
      (I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
    7. 7
      Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
    8. 8
      Bake for 10 minutes, then set aside to cool.
    9. 9
      Fill with your favorite pie filling: mine is PUMPKIN.

    Ratings & Reviews:

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    Nutritional Facts for Pecan Cinnamon Crust

    Serving Size: 1 (340 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1692.8
     
    Calories from Fat 1022
    60%
    Total Fat 113.6 g
    174%
    Saturated Fat 9.4 g
    47%
    Cholesterol 0.0 mg
    0%
    Sodium 167.6 mg
    6%
    Total Carbohydrate 157.4 g
    52%
    Dietary Fiber 24.6 g
    98%
    Sugars 39.9 g
    159%
    Protein 28.9 g
    57%

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