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Pumpkin Pie Rice Krispies

Updated on May 30, 2013


  • 3 Tablespoons Unsalted Butter
  • 1/3 Cup Canned or Fresh Pumpkin Puree
  • 1 (10 ounce) Bag of Mini Marshmallows
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Pure Vanilla Extract
  • 1/4 Teaspoon Nutmeg
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Ground Cloves
  • 6 Cups (6 Ounces) Crispy Rice Cereal


  1. Spray a 9" x13" Baking Pan with Non-Stick Cooking Spray and In a Sauce pan melt your Butter on Medium-Low Heat. Add in your Pumpkin Puree and heat until it is warmed.
  2. Add in Marshmallows until melted then stir in your Vanilla, Cinnamon, Nutmeg, Cloves and Salt. Mix Well and Remove from Heat.
  3. Allow Mixture to Cool down to Room Temperature. If it's not cooled it will cause your Rice Krispies to be soggy :(
  4. When Cooled, add in your Rice Cereal and Combine together. Pour Mixture into Pan and allow to Set for 30 minutes.
5 stars from 1 rating of Pumpkin Pie Rice Krispies


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