Makes 12
· 3 tablespoons unsalted butter
· 1/4 cup pumpkin purée
· 10 oz marshmallows
· 1/4 teaspoon ground cinnamon
· Pinch freshly grated nutmeg
· Pinch of kosher salt
· 6 cups crispy rice cereal
Coat a 9x13-inch baking dish with butter; set aside.
Melt the butter. Add the pumpkin and warm. Fold in marshmallows, cinnamon, nutmeg, and salt, and remove from heat.
Let the marshmallow mixture cool 10 minutes. Add the remaining 1 cup of marshmallows and stir to combine. Continue to cool the mixture until it is room temperature, 20 to 25 minutes more (failure to cool the mixture will result in soggy treats). Add the cereal and stir.
