This is a sweet crust that can be used instead of a graham cracker crust. It is fabulous with a pumpkin pie! Here is a link to our favorite pumpkin pie filling recipe from Ambitious Kitchen that is dairy free and sweetened with maple syrup.
1 1/2c ground Battenkill Crumble Crumbs (We don’t always have them in stock but you can always grind regular Crumble!)
1/4c maple sugar
6 Tablespoons Earth Balance vegan butter or regular butter
Preheat oven to 350 degrees. You can purchase the Crumble already ground or use your food processor to grind to the consistency of course flour. Melt butter. Mix ingredients. Use a fork to press into your pie crust. I found it works best to just go up the sides and not onto the lip. Bake for 15 min. When you take it out, use a fork again to press the crust down on all sides. It will still be soft but will crisp up once it cools. Let cool before filling.
