Tis the season to eat pumpkin, fa la la la la la la la la! Great song, don’t you think? For real, though, pumpkin is the star of Fall and I dare anyone to challenge that. It’s in everything you see during these few months: lattes, desserts, candles, candies, and so on and so forth. And guess what? I don’t hate it! There isn’t anything wrong with some pumpkin. I’m all for things that make each season feel like it stands out, and pumpkin really helps that with Autumn. As a side note, my New Zealand family is always shocked that Americans don’t eat pumpkin year round as they do. It’s a great vegetable! Kiwis will often have 5-6 vegetables in their dinner and pumpkin is a big part of that. Anyways, we’re using pumpkin less as a vegetable today, and more as a Fall-like way to spice up your dessert! This recipe is inspired by the Kitchn. Tuck in!
- 3 tbsp butter
- 1/4 cup 100% pure pumpkin puree
- 10 oz marshmallows
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of grated nutmeg
- Pinch fo salt
- 6 cups rice cereal
- Grease up a baking dish
- Melt butter over medium-low heat in a saucepan
- Add pumpkin puree and mix until warm
- Add in marshmallows, stir frequently until completely melted
- Mix in the vanilla, cinnamon, nutmeg, salt then remove from heat
- Cool for 25 minutes, then carefully fold in the rice cereal
- Put the mixture into your baking dish and let sit for 30 minutes before serving
