Pumpkin Spice Rice Krispie Treats
08 Monday Oct 2012
Written by Maeghan in Desserts, Snacks, Toddler Food
While I do hate saying goodbye to warm weather and summertime fun, I love Fall. Every aspect of it. I love the falling, bright leaves, the beautiful colors, the smell of wood-stoves burning, and all of the baking that begins. Pumpkins, apples, cinnamon and everything else in between.
These tasty treats were a great segway for me into fall baking. I had a lot of leftover marshmallows from our last cookout on Labor Day weekend and a can of pumpkin puree just itching to be used from last season. Yes, I was one of those people that bought a little extra because of all of the shortages in years past!
While there is no baking involved, these treats are perfect to nibble on at home or to send off to school/office. Lots of Halloween events are going on and why not send something a little different?
I made a few changes to the original recipe that I found on Pinterest. The biggest was that the pumpkin puree simply contains too much moisture. The results is a soggy, stale mess. So, be sure to squeeze the moisture out with a paper towel. Next, they needed more spice. These still don’t overwhelm, but if you are like me you will want that nice blend of nutmeg and cinnamon to accompany the pumpkin.
Pumpkin Spice Rice Krispie Treats
Ingredients
- 3 Tbsp unsalted butter
- 1/4 cup canned pumpkin puree
- 12 oz mini marshmallows ( about 1 10oz. bag plus 1 cup)
- 1/4 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- pinch of salt
- 6 cups crispy rice cereal
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Butter a 9×13″ baking dish.
Place the pumpkin puree on a few paper towels and squeeze out the moisture until it becomes very dry.
In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in the vanilla, cinnamon, all spice, nutmeg, and salt. Remove from heat.
All the marshmallow mixture to cool for 10 minutes and then fold in the remaining 2 ounces of marshmallows. Continue to cool the mixture for another 30 minutes until it is room temperature. Add the crispy rice cereal and stir, using a silicone spatula, until combined.
Press the mixture into the greased baking dish. Let sit for 30 minutes before cutting.
Adapted from theKitchn
3 comments
October 30, 2012 at 2:27 am
If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference – I wouldn’t be TOO concerned about it!
January 16, 2013 at 9:36 am
Since you’re cooking the pumpkin puree anyway, you can simply add it to the pan first and cook off the water, stirring constantly, then add your other ingredients. Cooking the water off is what Cooks Illustrated does to concentrate the flavor for their pumpkin pie recipe. It would save a step.
January 16, 2013 at 2:01 pm
Very true, I’ll have to try that although I am not sure I would want the pumpkin flavor any more than already exists in these. Worth a shoot though!