rice krispie spicy pumpkins

★★★★★ 1 Review
pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

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.

★★★★★ 1 Review
serves 10 to 12 pumpkins
prep time 30 Min
cook time 5 Min
method Stove Top

Ingredients For rice krispie spicy pumpkins

  • 6 c
    kellogg's® rice krispies® 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 md
    pretzel sticks, broken in 1/2 or 1/3
  • 1 can
    coconut oil, spray
  • 1
    mini bundt pan

How To Make rice krispie spicy pumpkins

  • 1
    Melt your butter spread and marshmallows together in a pan. Then add your rice krispies. Mix together quickly.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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