This week, I’m sharing a recipe that combines two of my favorite sweets: pumpkin pie and Rice Krispie treats. Though I love it, I know not everyone is a fan of pumpkin-spice, so I try not to go too crazy with pumpkin treats each fall. I’ve allotted myself one (okay, maybe two) per year, and I think, this year I’ve chosen one even you pumpkin protesters may like. They’re not too sweet and not too pumpkin-y, with just the perfect amount of warm, autumnal spice. Of course, like the traditional recipe, these only take about 10 minutes to make and are ready to eat in about 20 minutes (and will be all gone just about as quickly).
Here’s what you’ll need:
- 5 T. butter
- 6 c. mini marshmallows (about one 10 oz. package)
- 8 c. Rice Krispies (about one 12 oz box) (generic versions work fine)
- 1/3 c. canned pure pumpkin
- 3/4 t. pumpkin pie spice
- 3/4 t. cinnamon
First, you want to get some of the moisture out of the pumpkin. Set in over a mug or small bowl wrapped in cheesecloth or paper towels for 25-45 minutes, or pat it dry between several paper towels. While that’s happening, spray or butter a 9×9 inch baking pan (for thinner treats, use a 9×13).
Then, in a large pot or Dutch oven, melt the butter over medium heat. Add the marshmallows into the butter stirring constantly until they’re completely melted. Nest, add the pumpkin and spices, stirring well, making sure there aren’t any lumps of pumpkin.
Turn the mix into your prepared pan and use a piece of wax or parchment paper to press it down firmly. Allow to cool completely before slicing into squares. Store in an airtight container.