I recommend this pie crust with my Pumpkin Cheesecake.
Gingersnap Pie Crust (Vegan, Gluten Free, and Oil Free)
- 1 1/2 cup rolled oats
- 1/4 cup date sugar
- 1/4 cup molasses
- 2 tablespoons water
- 2 teaspoons powdered ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- Grind oats in a food processor.
- Add remaining ingredients and process. Add up to 2 tbsp water, if too dry to hold together.
- Pour mixture into a pie plate and press into shape.
- Fill with your favorite pie filling and bake.