Pumpkin Rice Krispies

• Gluten free

• Produce

  • 1/8 tsp Ginger
  • 1/4 Pumpkin puree

• Breakfast Foods

  • 6 cups Rice cereal, crisp

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg
  • 1 pinch Salt

• Dairy

  • 6 tbsp Grassfed butter

• Desserts

  • 8 cups Marshmallows, mini

Found on amysheree.com

Description

Ingredients

• 1/4 pumpkin puree
• 6 tbsp grassfed butter
• 8 cups mini marshmallows
• 6 cups crisp rice cereal
• 1/8 tsp ground cloves
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp nutmeg
• pinch salt

Directions

• Line a 9x9 baking dish with foil and grease with butter Place the pumpkin puree between two pieces of paper towel and pat lightly to soak up moisture Do this multiple times until it is thick and most of the moisture has been removed so you can pick it up easily In a large pot melt butter and pumpkin together until smooth Add marshmallows and spices and cook until melted stirring continually Once marshmallows are melted add cereal and stir until completely covered Pour mix into your greased pan and wet the back of your spoon for easy spreading Cool completely before cutting