Pumpkin Rice Krispie Treats
3 tablespoons unsalted butter
1/4 cup canned pumpkin puree
1 (10 ounce) bag mini marshmallows plus one cup
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of allspice
Pinch of freshly grated nutmeg
Pinch of kosher salt
6 cups crispy rice cereal
Butter a 9x13-inch baking dish (or a smaller dish — see Note below).
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 vanilla, cinnamon, allspice, nutmeg, and
salt, and remove from heat.
Allow the marshmallow mixture to cool 10 minutes; fold in the
remaining cup of marshmallows. Continue to cool the mixture for another
20 to 25 minutes until it is room temperature (failure to cool the
mixture will result in soggy rice crispy treats.) Add the puffed rice
cereal and stir, using a silicone spatula, until combined.
Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.