It’s that time of year again, costumes are being made, large bags of candy stashed (and occasionally stolen) from the cupboard, and spider webs and ghosts span the length of our patio. When I saw the pumpkin puree cans lining the aisles at the grocery store, I decided to try out my friend’s pumpkin rice krispie recipe, which turned out to be simple and delicious!
6 cups rice krispies
4 ½ cups mini marshmallows
1/3 cup pumpkin puree
3 tbsp butter
½ tsp vanilla
¼ tsp cinnamon
¼ tsp salt
1. Melt butter in a saucepan. Add pumpkin and warm. Add cinnamon and salt and stir.
2. Add marshmallows and stir continuously until the marshmallows melt.
3. Turn off the heat and add the vanilla. Let cool for a few minutes.
4. Pour the marshmallow mixture into a bowl over the rice krispies and stir until combined.