For the crust:
2c pecans
1c oat flour (or other GF flour)
2T sugar
1/2c GF rolled oats (omit if you don't do oats)
1t cinnamon
1t salt
1T canola
1/4c agave
Preheat the oven to 350. Process the pecans for 30s to a minute until they are completely chopped and start to release oils. Mix all the ingredients in a medium bowl, then press into a greased pie pan. Prebake the crust for 8 minutes, then set aside to cool. (This crust is so good I've used it to make oatmeal cookies!)
For the filling:
2 15oz cans pumpkin (not pie filling)
1/2c sugar
1/3c nondairy milk
1T canola
1/4c pure maple syrup
3T cornstarch
2 and 1/2t vanilla
1T cinnamon
1/2t ginger
1/2t nutmeg
pinch cloves
Whisk the maple syrup and cornstarch in a bowl, then add the other ingredients and mix. Scoop into the crust and bake for 50 minutes. Let it sit at room temperature for an hour to cool, then refrigerate overnight - I didn't try eating it after refrigerating, but Oh She Glows warns against eating before fully set.
