This recipe calls for a small amount of pumpkin puree, and you may not want to open a whole can of pumpkin just to make these candies. In this case, the puree can be omitted and an equal amount of butter used in its place.
Yield: 1 9x9 pan
Ingredients:
- 1 (10.5 oz) bag miniature marshmallows
- 1 tbsp pumpkin puree
- 3 tbsp butter
- 1 tbsp pumpkin pie spices
- 6 cups crispy rice cereal
- pumpkin cookie cutter (optional)
- 12 oz orange candy coating (optional)
- 2 oz brown or black candy coating (optional)
Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Pour the crispy rice cereal into a large bowl and set aside for now.
3. In a large microwave-safe bowl, combine the miniature marshmallows, the pumpkin puree, and the butter. Microwave the mixture for one minute.
4. After a minute, stir the marshmallows with a spatula until they are melted. If some marshmallow pieces remain, microwave the mixture again, in 30-second intervals, until it is completely melted and smooth.
5. Add the pumpkin pie spice to the melted marshmallows and stir it in.
6. Pour the melted marshmallows over the crispy rice cereal and stir until all of the cereal is coated and there are no dry patches remaining.
7. Scrape the cereal into the prepared pan and smooth it into an even layer. Moisten your palms with just a little water, and press down on the cereal to compact it. Let the crispy treats firm up at room temperature, for at least 2 hours. Once firm, cut them into small squares to serve. If you want to decorate them like pumpkins, continue to the next step.
8. Use your pumpkin cookie cutter to cut out as many pumpkins as possible. The scraps can be eaten and enjoyed by the cook!
9. Melt the orange candy coating in the microwave in 30-second intervals, stirring frequently to prevent scorching. If it is very thick when melted, you can add a spoonful of vegetable shortening to thin it out and make it easier to dip.
10. Hold a pumpkin by the bottom and dip just the top into the orange coating. Take it out of the coating and, if necessary, use a knife to smooth out the top. Repeat until all of the pumpkins are covered with orange coating. Refrigerate them briefly to set the coating.
11. Melt the black or brown coating and stir until smooth. Pour it into a paper cone, or a Ziploc baggie with a small hole cut in the corner. Use the coating to draw faces onto your pumpkins. Let it harden completely before serving.
12. Pumpkin Crispies can be kept for up to a week in an airtight container at room temperature.
