Rice Krispie Spicy Pumpkins

Kim Biegacki


My husband, Anthony & I were invited to a friend of ours Vanessa's house for dinner and she asked if we would bring dessert so I did. She requested that it have no dairy, no eggs, and no nuts so I came up with these treats for her family of 7. The girls loved the pumpkins and even went back for seconds. Now, when I made them for her family I didn't dip in chocolate or nuts. But feel free to add that if you want because I sent some with my husband to take to work and they loved them with chocolate and nuts. Either way is yummy.

pinch tips: How to Use Hand & Stand Mixers



10 to 12 pumpkins


30 Min


5 Min


Stove Top


6 c
kellogg'sĀ® rice krispiesĀ® cereal
1/4 c
earth balance, buttery spread
10 oz
marshmallows, pumpkin spice flavored (2 bags that are 8 oz.)
1 1/2 c
nuts, chopped
1 lb
chocolate, white or pumpkin pie flavored
12 medium
pretzel sticks, broken in 1/2 or 1/3
1 can(s)
coconut oil, spray
mini bundt pan

Directions Step-By-Step

Melt your butter spread and marshmallows together in a pan. Then add your rice krispies. Mix together quickly.
Spray your bundt pan with coconut oil and press your rice krispie mixture down in pan tightly. I used the back of a spoon to pack in the mixture. Once filled it is easy to remove the pumpkins by gently using a knife on the side to pry them out...they pop out easily. Continue the process until you are finished with mixture.
Place a broken piece of pretzel down in the center and then use green icing, melted mallows w/green food coloring or some other type of candy for the leaves if you want.
Next, melt down white chocolate or a pumpkin pie spice flavored disc chocolates and dip the bottom of the bottom in the melted chocolate. Then, dip in chopped nuts. Sit on wax paper till the chocolate hardens.

About this Recipe