Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle

1. Grease a 9-inch pie pan and preheat oven to 425°F.
2. In a medium bowl, stir together all the dry pie crust ingredients (oats through salt). Add vanilla extract to melted butter and mix into dry ingredients until combined. Press mixture into the bottom and up the sides of the pie pan.
3. In a large bowl, lightly beat the eggs and yolk. Add brown sugar, sugar, spices and salt. Mix in the pumpkin puree until well combined. Stir in cream. Once mixed, pour mixture into unbaked crust.
4. Bake at 425°F for 15 minutes. Lower heat to 350°F (you should put a pie crust shield on at this point; if you don’t have one just use thin sheets of aluminum foil to loosely cover the crust) and continue to bake for 45-55 minutes or a until knife inserted into the center comes out clean. Remove from oven and place pie pan on a wire rack to cool.
5. Once the pie has cooled (about two hours), put white chocolate chips, canola oil, and cinnamon in a microwave safe bowl. Heat it in the microwave at 50% power (this is important, because white chocolate will get clumpy when overheated) in 15 second increments until melted, stirring between each increment. Drizzle over pie and serve.