Pumpkin Crispy Rice Treats

Pumpkin Crispy Rice Treats 4966

Today is National Pumpkin Day! Yeah, I figured that day would wait until November, but maybe it’s like Starbucks and just gets earlier and earlier every year. Ha!

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Anyways, today’s post will be short, sweet, and a delicious contribution to today’s food holiday. I’ve taken everyone’s childhood fave, the crispy rice treat, and just added some pumpkin and pumpkin spices to it, which made it a very pretty autumn color and of course made it very tasty this time of year.

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So I’ll bid you a happy National Pumpkin Day – may that ease the Monday stresses and blues, and may you enjoy these easy and yummy pumpkin treats!

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{One Year Ago: Homemade Peanut Butter Cups}
{Two Years Ago: Oatmeal Cranberry Chocolate Chunk Cookies, Banana Bread, Macaroni and Cheese with Butternut Squash, Onions, Apples, and Bacon}

Source: The Texas Food Network

Ingredients:
6 cups puffed crispy rice cereal
1 (10 oz.) bag marshmallows
1/4 cup pumpkin puree
4 Tablespoons of unsalted butter
1/2 teaspoon ground pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon allspice
1/8 teaspoon salt

Directions:
In a large saucepan melt butter over low to medium heat. Add the pumpkin puree and cook until warmed and add in the marshmallows, vanilla, pumpkin pie spice, cinnamon, allspice and salt. Continue stirring often until marshmallows are melted but be careful not to burn (tastes awful), remove and cool completely. Grease a 9×9″ baking pan and set aside. When the pumpkin and marshmallow mixture is cooled to room temperature add to the puffed crispy rice cereal and stir or fold in until combined. Pour the mixture into the prepared baking pan, spread out evenly and gently press down with spatula. Refrigerate to set for at least 1 hour, then cut your Pumpkin Rice Krispy Treats into squares and serve.

One response to “Pumpkin Crispy Rice Treats

  1. Pingback: Thanksgiving Recipe Round-Up 2014 | The Texan New Yorker

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