Ingredients :
Crust:
1 pkg. Keebler graham crackers (9 cracker sheets)
2 cups Malt-o-Meal Cinnamon Toasters cereal
1/3 cup Domino sugar
1 stick of Land O Lakes butter
Pumpkin Pie Filling:
2 Eggland’s eggs slightly beaten
3/4 cup Domino sugar
1/2 tsp. Morton salt
2 tsp. McCormick pumpkin pie spice
1 12 oz. can Eagle Brand evaporated milk
1 15 oz. can Libby’s pumpkin
Optional topping:
Whipped cream
McCormick Cinnamon
Instructions :
Crust Directions:
Combine graham crackers and Malt-o-Meal Cinnamon Toasters cereal in a one gallon resealable zipper bag. Close the bag.
Use a rolling pin (or a can of food) to break up the mixture into fine crumbs.
Add the sugar into the bag and mix together well.
Melt butter in a large glass mixing bowl.
Pour the mixture into the butter and stir well. Mixture will be crumbly and moist.
Press mixture into pie plate until a crust is formed.
Set aside.
Pumpkin Pie Filling:
Preheat oven to 425 degrees.
Combine all pumpkin pie filling ingredients together in a mixing bowl and stir well.
Pour mixture slowly into the cinnamon graham cracker crust and fill to the top.
Bake for 15 minutes on the bottom oven rack.
Lower the temperature to 350 degrees.
Bake for 40-50 minutes, or until a knife inserted in the middle comes out clean.
Allow to cool before serving
