• Choose your desired size baking pan, I used a square 8x8x2, and spray generously with nonstick cooking spray. Set aside.
• In a large pot, melt butter or margarine over medium heat. Stir in pumpkin puree and cook until warmed through.
• Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, and spices
• Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.
• Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula.
• Refrigerate to set for at least 1 hour. Cut into squares
• Store in an airtight container up to one week.

Gluten Free

• Use gluten free rice krispies and gf vanilla extract

Dairy Free

• Use dairy free margarine or even coconut oil in place of butter.