Pumpkin Pie Protein Crust (Gluten Free, Plant-Based)

Ingredients:

• 3 Super Pop Churro bars 
• 1/2 cup oats 
• 2 tablespoons grass fed butter 
• 1 tablespoon honey or maple syrup 

Instructions:

1. Add Dry Ingredients: Add Super Pop bars and oats in food processor and pulse until crumbly but fine texture. 
2. Mix in Wet Ingredients: Add the melted butter and sweetener to the mixture. Pulse until the ingredients come together into a dough-like consistency. The mixture should stick together when pressed. If it seems too dry, add a bit more melted butter. 
3. Form the Crust: Press the mixture into the bottom and sides of a 9-inch pie pan. Use your fingers or the back of a spoon to smooth and even out the crust. Make sure it’s compact and firmly packed.
4. Chill: Place the pie crust in the refrigerator for about 30 minutes to firm up. If you’re making a no-bake pie, let it chill while you prepare your filling.
5. Bake (optional): If your pie requires a baked crust, preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes until it’s slightly golden and set. Let it cool completely before adding any filling.