Pumpkin Pie II

Ingredients

• 3 1/3 cups pie filling
• 3/4 cup crispix cereal
• 1/4 cup fat free butter spread
• 2 sprays butter cooking spray
• 2 cups corn flakes
• 10 tbsps fat free evaporated milk
• 5 packets sweetener
• 2 large eggs
• 1 tsp cinnamon

Directions

1. Combine corn flakes and crispix into a plastic bag. Begin to crush cereal until it has reached a bread crumb consistency.
2. Melt fat free butter spread, then stir in ground cinnamon and no calorie sweetener packets.
3. Add crushed cereal to butter mixture and fold it in to dispense butter evenly. Coat pie pan with no calorie butter cooking spray.
4. Add crust mixture to coated pan and begin to press it flat and work it up the edges of the pan. Let crust sit a few minutes before adding pie filling.
5. Combine pumpkin pie filling (like Libby's), eggs, fat free evaporated milk and a dash of ground cinnamon. Stir until mixed well, and pour into pie pan.
6. Cook pie for 45-50 minutes, depending on oven strength.
7. In order to know if pie is cooked through, stick a toothpick or butter knife into center of pie. If it comes out clean, the pie is ready. Enjoy!