Crispy Rice Pumpkins

Crispy Rice Pumpkins | The Gluten-Free Homemaker

With Halloween this week, you might be looking for gluten-free treats to replace unsafe candy that your kids bring home. These crispy rice pumpkins aren’t candy, but they are sweet and delicious. They could also be sent to school for your child to share with classmates or as a lunchbox dessert.

Be sure you are using gluten-free ingredients with this recipe. My series on How to Read Labels will help you if you are unsure. Regular Rice Krispies are not gluten free. I like to use Erewhon Crispy Brown Rice Cereal (affiliate link).

Want other recipes for homemade treats that you could substitute for unsafe candy? Try these:

Crispy Rice Pumpkins 2 | The Gluten-Free Homemaker

Crispy Rice Pumpkins
  • 3 Tablespoons butter or margarine
  • ¼ cup canned pumpkin (not pumpkin pie filling)
  • 10 ounces large marshmallows
  • ½ teaspoon pumpkin pie spice
  • 6 cups gluten-free crispy rice cereal
  • chunks of chocolate
  1. Melt the butter or margarine in a large pot.
  2. Add the pumpkin, stir, and heat through.
  3. Add the marshmallows. Heat and stir until melted.
  4. Remove from heat and stir in the pumpkin pie spice.
  5. Let sit until the mixture reaches room temperature, about 30 minutes, stirring occasionally. This step is important to keep the cereal from becoming soggy.
  6. Stir in the cereal with a spatula, folding until the cereal is evenly coated.
  7. Refrigerate until firm enough to hold together.
  8. Shape into balls. Press a chunk of chocolate into the center of each ball.


Note: I realize that marshmallows are not a healthy ingredient and they contain corn syrup. If you are not willing to use them even occasionally, then skip this recipe or try it with homemade marshmallows.

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