Pecan Nut Crust

My sister has children who cannot have gluten. We wanted everyone in the family to be able to eat all of our Thanksgiving pies. Here is the crust we used. We actually liked it better than the usual pastry crust.

2 1/2 cups ground pecans

1/4 tsp ground cinnamon

1/3 cup Rapadura sugar (replacing white sugar)

4 Tbs Earth Balance butter substitute or unsalted butter (I used butter because they are allergic to soy also)

1. Stir together the ground nuts, cinnamon, and sugar. Mix in butter

2. Place pie crust in the refrigerator for about 30-45 min.

3. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree oven. Bake for 12-15 minutes, or until lightly browned. This crust will burn easily so watch it carefully. Cool completely before filling.

*For pumpkin pie I didn't bake first. I covered the pie in the oven with tin foil. The upper edge of the crust was darker than I wanted but it didn't effect the flavor much.