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.
Recipe by Gluten-Free Homemaker at