This toasted pecan pie crust is the perfect compliment to a traditional pumpkin pie. If you're looking to make a gluten-free crust, this recipe is perfect. Just swap out the whole wheat pastry flour with your favorite gluten-free variety and be sure your oats are gluten-free as well!
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Toasted Pecan Pie Crust
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: Makes one 9-inch pie crust
Ingredients
- ¾ c. pecan halves
- ¾ c. quick cooking oats
- ¾ c. whole wheat pastry flour
- ½ tsp. cinnamon
- pinch of salt
- ¼ c. canola oil
- 3 tbsp. maple syrup
Instructions
- Preheat the over to 350 F and lightly oil a 9-inch pie pan.
- Toast the pecans on a cookie sheet for 7 to 10 minutes and set them aside to cool.
- Combine the toasted pecans, oats, flour cinnamon, and salt in the bowl of a food processor. Pulse until combined and the mixture is a coarse meal. Slowly add the oil and maple syrup while the processor is running until just combined. Press the mixture into the prepared pie pan and bake for 10 minutes. Set aside to cool while you prepare your filling.
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