Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle

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   1.

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   Grease a 9-inch pie pan and preheat oven to 425 degrees F. 2.

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   In a medium bowl, stir together all the dry pie crust ingredients (oats through salt).

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   Add vanilla extract to melted butter and mix into dry ingredients until combined.

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   Press mixture into the bottom and up the sides of the pie pan.

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   3.

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   In a large bowl, lightly beat the eggs and yolk.

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   Add brown sugar, sugar, spices and salt.

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   Mix in the pumpkin puree until well combined.

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    Stir in cream.

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    Once mixed, pour mixture into unbaked crust.

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    4.

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    Bake at 425 degrees F for 15 minutes.

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    Lower heat to 350 degrees F (you should put a pie crust shield on at this point; if you dont have one just use thin sheets of aluminum foil to loosely cover the crust) and continue to bake for 45-55 minutes or a until knife inserted into the center comes out clean.

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    Remove from oven and place pie pan on a wire rack to cool.

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    5.

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    Once the pie has cooled (about two hours), put white chocolate chips, canola oil, and cinnamon in a microwave safe bowl.

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    Heat it in the microwave at 50% power (this is important, because white chocolate will get clumpy when overheated) in 15 second increments until melted, stirring between each increment.

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    Drizzle over pie and serve.

* Per serving · 4 servings · Values may vary.