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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This crust is perfect for pumpkin pie! 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.
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