Apple Cinnamon Cheerios Pumpkin Pie Bars
This is a sponsored post written by me on behalf of Gluten-Free Cheerios
Fall is finding it’s way up on us and I’m in the mood for some recipes that remind me of fall. Our days are getting shorter here and you can feel and smell the difference in the air. Fall is my favorite time of the year. I love to make things that include pumpkins, squash, and hearty stews. Today I want to share with you a recipe that tastes just like pumpkin pie, and the secret is in the crust. I’m using Gluten-Free Apple Cinnamon Cheerios™.
If you remember I have several food intolerances that have cropped up with age and gluten is on the list of no-no’s for me, as well as several other things. I’ve found eating a restricted diet hard at times but after 6 months of being very strict I’m no longer itching and have lost over 30 pounds. That’s a huge bonus right there, right?
General Mills has removed gluten from Cheerios so that those of us with intolerances or Celiac disease can enjoy Cheerios, too. General Mills also only wants what matters to go into its product, and by removing stray wheat, rye and barley, it is delivering a more pure version of Cheerios. You can find Gluten-Free Cheerios by looking for the Gluten-Free seal on packaging. It is beginning to appear in stores now, but will be almost fully available in September.
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I’m always delighted when I find something new that’s gluten-free. Of course I had to try them right away and what better way than making a fall dessert with them. I don’t know about you but I could eat pumpkin pie for every meal of the day. Above I’ve assembled eight other desserts that can be made using Gluten-Free Cheerios, just click on the numbers for the complete recipe.
There are five varieties of Cheerios that are now gluten-free. Varieties include: Yellow Box, Apple Cinnamon, MultiGrain, Frosted and Honey Nut.
- 4 C Apple Cinnamon Chereios
- 1/2 C Sugar
- 1/2 C Butter (melted)
- 1 15oz Can Pumpkin
- 1 14oz Can Sweetened Condensed Milk
- 2 Farm Fresh Eggs
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- Preheat oven to 35. Grease 9X13 Pan. In a food processor combine Cheerios, Butter, and Sugar. Process until it becomes a ball of dough. Press into the bottom of the pan to form the crust. Whisk remaining ingredients together and pour over crust. Bake for 45 minutes. Top with whip cream if desired.
What a most interesting recipe!….I have got to make this!!…Pinning…
Shirley, it’s so much easier than the traditional pumpkin pie, and tastes the same.
What the YUM! WOW my family would love this recipe Dawn. Thanks for sharing.
Debbie, there’s nothing better than easy pumpkin pie recipe.
Hi, Dawm , since the air is getting cooler it’s time to start that fall baking, this recipe sounds yummy, have a great fall weekend.
Joy we are having a very unusual hot spell right now, it’s supposed to break on Tuesday and I can’t wait. I’m not a hot and humid weather type girl. I’ve had to have the air on for almost a week now.
Dawn,
I am going to try this. Looks yummy and easy to do.
Have a great holiday week end.
Kris
Kris, it’s so much easier than the traditional pumpkin pie and tastes the same. Raining here today but the heats supposed to break tomorrow, yippeeee!
Who knew you could make pie crust from cereal?
Sounds yummy with the cinnamon cereal.
Thirty pounds! Makes me want to follow whatever diet you were on…
Kim it was such an easy recipe and tasty too.
Yummy…I bet my son would love this..The only pie he will eat is pumpkin..I have to make this for him..Thanks Dawn!
Nancy I love pumpkin pie, pumpkin pancakes and most anything pumpkin.