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1
Preheat oven to 375 degrees.
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2
Spray a 9 inch pie plate.
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3
Spread nuts over a baking pan.
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4
Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen.
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5
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor.
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6
Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup.
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7
Mix into dry ingredients to form a soft dough.
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8
Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
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9
Using a whisk, dissolve the cornstarch in the milk.
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10
Add pumpkin, 1/2 cup maple syrup, salt and spices.
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11
Blend until smooth.
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12
Pour filling into crust, and smooth the top.
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13
Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack.
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14
Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
