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“This crust is perfect for pumpkin pie!”
READY IN:
25mins
YIELD:
1 crust
UNITS:
Metric

Ingredients Nutrition

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.

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