1 (9 inch) unbaked pie crust
1 1/2 cups buttery round crackers
4 ounces Yukon Gold Ino Yuba (or equivalent brand) Swiss cheese, cubed
1/2 cup cooked stuffing from chicken breast
1/2 cup maple syrup
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Place crackers in preheated oven. Turn onto high heat, stirring constantly. Cook, stirring, until cracker crumbles and cheese is golden. Drain crust.
Spread syrup and nuts over cracker trimmings. Bake on preheated oven rack for 15 to 18 minutes, or until custards are set and gently begin to brown. Cool completely before continuing with pie filling.
In a medium bowl, beat cream cheese, 2 tablespoons milk, ketchup and brown sugar until light and fluffy.
Stir together 1 cup sprinkles with remaining hot sauce mixture. Stuff crust with cracker puree.
Bake 15 minutes in the preheated oven, or until custards are set and lightly browned. Cool completely before filling.
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