GLUTEN FREE PUMPKIN DESSERT

Last Thanksgiving, I came up with a special dessert that my granddaughter, who is on a gluten free diet, could eat.  Others thought it was delicious when they tried a bite, so this year I decided to make it for the whole family!  Holidays are the only times I bake with sugar and butter, so this recipe doesn't fit the mold of my other ones!

FILLING:

4  beaten eggs

29 ounce can pumpkin

12 ounce can evaporated milk

1 1/2 cups sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

1 teaspoon salt

TOPPING:

6 cups Rice Chex

6 tablespoons butter, melted

1/2 cup brown sugar

1/2 teaspoon cinnamon

Sweetened whipped cream (opt.)

In a large mixing bowl, combine filling ingredients.  Pour into an oiled 9 by 13 inch pan.  For topping, place Rice Chex in a large zipper bag and crush  with a rolling pin.  Place crumbs in a large bowl and stir in butter, brown sugar, and cinnamon.  Sprinkle evenly over the top of pumpkin mixture.  Bake at 350 degrees for 60-70 minutes, or until set.  Chill before serving.  Top each serving with sweetened whipped cream, if desired.  Makes 12-15 servings.