Spiced Pecan Pie Crust

This pairs beautifully with our Pumpkin Pie (following recipe) but would also add a

new twist to a New York style cheesecake.

Makes one 9-inch pie crust

1whole cinnamon stick

1whole nutmeg

¾ cup pecans, toasted and cooled

2⁄3 cup graham cracker crumbs

3tablespoons light brown sugar

1tablespoon granulated sugar

½ teaspoon table salt

¼ cup unsalted butter, melted and cooled

½ teaspoon pure vanilla extract

Preheat oven to 375°F. Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.

Place the cinnamon stick, nutmeg and pecans in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds. Please be sure to grind only ½ cup at a time.

Place the spices, pecans, graham cracker crumbs, sugars and salt in a medium bowl. Whisk to combine. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.

Press the mixture into the prepared pie plate. Bake in the preheated oven for 10 to 12 minutes.

Nutritional information per serving (based on 12 servings): Calories 120 (67% from fat) • carb. 9g • pro. 1g • fat 9g sat. fat 3g • chol. 10mg • sod. 140mg • calc. 7mg • fiber 1g