Mix up a batch of pumpkin fudge. Instead of pouring it into a dish pour it over the rice chex and stir gently to cover.

Pour into 2-gallon resealable food-storage plastic bag.Add powdered sugar. Seal bag; shake until well coated.

Spread on waxed paper to cool.

In a large bowl mix the pumpkin chex with the cinnamon chex and the pretzels.

Eat, or place in airtight container in the fridge until ready to serve.