Preheat oven to 350 degrees F.
Blend all ingredients in food processor for about 2-5 minutes. You want it to be a find blend but not a dough. It should still be crumbly with some bits of granola. Blend a little more if you can see large chunks of granola still.
Lightly grease & flour a 9 inch pie pan
Pour crust ingredients into pie pan and press into the pan. Pinch the edges to make sure it holds and doesn't burn or crumble.
Bake for 5 minutes, until just lightly golden.
After you pour pie filling into crust, cover edges with foil to prevent burning.
*You can also use 2-4 dried apricots and 1 tsp maple syrup
*If you do not have Wildway granola available to you and are making this last minute, you can use a dry granola. Wildway brand granola is softer with fatty nuts and soft dried fruits. If you use a dry granola with oats and other grains, you will need to add more oil and moisture to your crust mix.
If you are making a pumpkin pie without the Wildway vanilla bean espresso granola, add 1/2 tsp of instant espresso to your crust.