Pecan Cinnamon Crust

This crust is perfect for pumpkin pie!

• Ready In: 25 mins
• Yields: 1 crust

Ingredients

• 3⁄4 cup pecan halves
• 3⁄4 cup quick-cooking oats
• 3⁄4 cup whole wheat pastry flour
• 1⁄2 teaspoon cinnamon
• 1  pinch salt
• 1⁄4 cup canola oil
• 3  tablespoons pure maple syrup

Directions

1. Preheat oven to 350.
2. Lightly spray a 9 inch pie plate with non stick spray.
3. Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
4. Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
5. Pour in oil and maple syrup and pulse until wet and dry are just combined.
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. 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. Bake for 10 minutes, then set aside to cool.
9. Fill with your favorite pie filling: mine is PUMPKIN.