1 qt milk
1/2 c cream of rice cereal
2 c sugar
2 tbsp butter
15 oz can pumpkin
4 eggs, beaten
2 tsp pumpkin pie spice
1 c butter, melted
1 lb. phyllo dough

Cook milk, cereal, sugar and 2 tbsp butter until thick. Stir constantly. Remove from heat. Cool slightly. Fold in pumpkin, eggs and spice. Preheat oven to 350°F. In a 9x13 inch pan layer 1/2 lb phyllo, buttering each sheet before adding another sheet. Pour pumpkin mixture over dough. Layer the other half of dough, buttering between layers. Score the top into 20 pieces.

Bake 1 hour until top is golden. Dust top with powdered sugar before serving.