2 1/2 cups meringue powder
1/4 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons pumpkin pie spice
1 teaspoon corn syrup
1 teaspoon baking soda
1 (12 ounce) can pumpkin puree
1 1/2 cups brown sugar
1 tablespoon vanilla extract
1 teaspoon instant espresso powder
In a small bowl, mix breakfast cereal and pumpkin pie spice together and shape into a fist.
Spread meringue mixture into the bottom of greased 13-inch cake pan.
Bake in preheated oven for 60 minutes or until meringue is cooked through and topping is golden brown.
In a large bowl, beat brown sugar, pumpkin puree and corn syrup together. Beat espresso powder into pumpkin mixture. Sprinkle onto bottom of pan.
Bake uncovered for 45 minutes in the preheated oven, or until set in center. Cool, then remove pan from oven and sprinkle with pumpkin pie spice.
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