Ingredients
Cooking spray, for pan
2 1/2 c. Gluten Free Honey Nut Cheerios cereal
3 tbsp. granulated sugar
1/3 c. butter, melted
Pinch kosher salt
2 eggs
1/2 c. packed brown sugar
1 (15-oz.) can pumpkin
1 (12-oz.) can evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Powdered sugar, for dusting
Preparation
Step 1Make crust: Preheat oven to 350° and grease a 9”-x-9” square baking pan. Step 2Add cereal to a large resealable plastic bag and use a rolling pin to crush the cereal into fine crumbs. (Alternatively, pulse the cereal into fine crumbs with a food processor.) Step 3In a large bowl, combine Cheerios crumbs, melted butter, sugar, and salt and stir until combined. Press crumb mixture into the bottom of the greased baking pan. Step 4Bake until beginning to turn golden, about 7 to 8 minutes. Let cool while you make filling. Step 5Turn the oven temperature up to 425°. Step 6Make filling. In a large bowl using a hand mixer, beat all filling ingredients together until smooth. (The mixture will be quite loose!)Step 7 Pour filling over baked crust and bake at 425° for 15 minutes, then reduce oven temperature to 350°. Step 8Bake at 350° for about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled. Step 9Sift powdered sugar over sliced squares before serving.
Editor’s Note: This recipe was edited for clarification on November 24, 2020.
