13 x 9 pan; well-greased with butter or cooking spray
3 Tablespoons unsalted butter
1/4 cup of canned pumpkin puree
4 cups mini marshmallows
1/4 teaspoon vanilla extract
½ teaspoon pumpkin pie spice or ¼ teaspoon ground nutmeg and 1/8 teaspoon ground cloves
½ teaspoon ground cinnamon
6 cups crispy rice cereal
Instructions: With adult supervision- In a large pot, melt butter over medium heat. Stir in the pumpkin puree and heat for 2-3 minutes. Fold in marshmallows, stirring constantly until all marshmallows are melted.
Remove from heat, stir in vanilla, pumpkin pie spice, and cinnamon. Cool the pumpkin marshmallow mixture at room temperature for 15-20 minutes (the cooling helps avoid soggy treats).
Once cooled, add the crispy rice cereal and stir until cereal is well-coated. Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula or butter hands. Refrigerate to set for at least 1 hour. Cut into squares and enjoy!