I’ll be writing lot about pumpkin this fall, because someone gifted me 38 free sugar pumpkins last year, and I canned a bunch. It’s not safe to can pumpkin in the form of puree, because it’s too dense, so I canned mine in chunks. When you empty out your jar, it pretty much turns into puree anyway. My latest experiment with pumpkin is a new favorite in my house – – Pumpkin Rice Krispie Treats.
The vanilla and warm spices give these treats a slight custard flavor. The pumpkin not only gives these squares a festive tint, and a moist texture. These Pumpkin Rice Krispie Treats are quick to make, and a great lunchbox offering.
3 TBSP butter
1/4 cup pumpkin puree
10 oz bag mini marshmallows
3/4 tsp pumpkin pie spice
3/4 tsp pumpkin pie spice
1/2 tsp vanilla
6 1/2 cups of crispy rice cereal
Melt butter in Dutch oven on medium low heat. Add marshmallows.
Stir often until marshmallows are melted. Add spices and vanilla. Stir until incorporated. Add crispy rice cereal and stir. Press into a greased 8×11 pan. Cool to room temperature, and refrigerate.
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