This past weekend I made my yearly batch of pumpkin spice syrup. This recipe doesn’t use the entire can of pumpkin so I was thinking of other ways to use it. I didn’t really want to turn on the oven as we were still having some lingering summer heat so I opted to make some delicious Rice Krispie treats.
Even after making these pumpkin rice krispies I still had about half a can of pumpkin puree left so if you want to make some, make sure you have a couple recipes queued up.
This fall dessert is absolutely delicious. The batch I made is almost gone (we enjoyed a few over at the neighbors as well, these treats are perfect for football watching).
- 5 T butter
- 1 10oz bag marshmallows
- ½ cup Pumpkin puree
- 1 t Cinnamon
- 6 cups Rice Krispies
- In a large pot, melt the butter
- Stir in the marshmallows, stir continuously while they melt
- Once the marshmallows are a single mass, stir in the pumpkin puree and cinnamon
- Remove from heat and stir in the rice krispies
- Place in a greased 9x9 pan
- Let cool & enjoy!
You might notice that I mentioned using a 9×9 pan in the recipe yet my krispies seem rather thin; this is because I forgot that my 9×9 was currently in use when I was making these so I had to put them in a larger pan so they ended up thinner.
I’m thinking that these pumpkin rice krispies will probably be made a few times this fall. They are so easy to make and would definitely be a hit at a party.
Do you have any favorite fall desserts or recipes?