Ingredients:

  • 6 tbsp (85g) unsalted butter
  • 2 tbsp (30g) canned pumpkin puree
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1.5g) fine sea salt
  • 10 oz (280g) mini marshmallows
  • 1 tsp (5ml) pure vanilla extract
  • 6 cups (approx. 540g) crispy rice cereal

Instructions:

  1. Place the butter in a pot over medium-low heat. Once melted, whisk in the pumpkin puree, pumpkin pie spice, and salt. Stir constantly for 1-2 minutes until the mixture smells nutty and moisture from the pumpkin has evaporated.
  2. Add the mini marshmallows and vanilla extract to the butter mixture. Stir continuously until the marshmallows are completely melted and the mixture is glossy and smooth; remove from heat immediately once melted.
  3. Pour in the crispy rice cereal and gently fold it into the marshmallow cream using a spatula until evenly coated.
  4. Transfer the mixture into a greased 9x13 inch baking pan. Gently press the mixture into the corners without packing it down firmly. Let cool for 30 minutes before slicing.