Ingredients:

  • 3 tbsp unsalted butter
  • 10 oz marshmallows
  • 6 cups crisped rice cereal
  • 2 tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. Place a large non-stick pot over low heat and melt the unsalted butter. Once bubbling slightly, fold in the marshmallows, stirring constantly until the mixture is a glossy, uniform liquid with no remaining lumps.
  2. Stir in the pumpkin puree, pumpkin pie spice, salt, and vanilla extract. Mix rapidly for approximately 30 seconds until the mixture becomes a vibrant, mahogany-orange color.
  3. Remove the pot from the heat immediately. Pour in the crisped rice cereal and fold gently using a silicone spatula until evenly coated. Avoid over-mixing to preserve the cereal's crunch.
  4. Press the mixture lightly into a parchment-lined 9x9 inch baking pan. Use a loose press rather than packing it firmly to ensure a lighter texture.