Oh my heavens are these ever good! They are the love child of the classic pumpkin pie and the childhood favorite. And they aren't just flavored with pumpkin pie spice, they have actual pumpkin purée in the mixture.
With the added moisture from the pumpkin purée, I was a bit concerned about how the texture would hold up. Then I remembered the trick I used in the pumpkin cream cheese truffles to remove excess moisture. I also browned the butter to remove even more moisture along with the added nutty flavor element it provides. I use my standard rice crispy treat recipe, which is different from the classic. I like my treats big, with extra marshmallow and crispy crunch. Instead of the traditional 9- x 13-inch baking pan, I use a smaller, 7 1/2 - x 12 1/2- inch one. That gives me about 15 (2 1/2-inch) squares that are 1 1/2-inches tall.
I use a good 1/2 teaspoon of the homemade pumpkin pie spice and a nice drizzle of white chocolate. It is visually appealing and adds another flavor profile that pairs well with the pumpkin and spice. These are excellent treats for Halloween and are well received on the holiday dessert table when you are too full for that slice of pie. These provide a ton of flavor with a little less guilt.
Spiced Pumpkin Rice Crispy Treats
makes 1 (11- x 7-inch) baking dish
8 cups crispy rice cereal
5 Tablespoons unsalted butter
1 (16-ounce) bag of mini marshmallows
1/4 cup pumpkin purée, homemade or store bought and excess moisture removed (see this post)
1/2 teaspoon pumpkin pie spice with cloves
Pinch of kosher salt
3 1/2 ounces white chocolate, chopped
1 teaspoon vegetable shortening
Line a 11- x 7-inch baking pan with parchment paper, allowing excess to overhang for easy removal, set aside. Lightly spray the inside of a large bowl with baking spray. Add the cereal and set aside.
In a large saucepan over medium heat, melt the butter. Continue cooking until butter is golden brown and has a nutty smell. Add the marshmallows and cook, stirring frequently until the marshmallows are completely melted. Add the pumpkin purée, spice, and salt. Stir until the mixture is completely smooth with no lumps of pumpkin.
Pour the mixture over the rice cereal and stir until the cereal is completely coated with the marshmallow mixture. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick cooking spray, press the mixture evenly into the pan. Let the mixture cool and set. Using the plastic wrap, remove the mixture from the pan. Transfer to a cutting board and cut into squares.
Over a double-boiler or in a microwave-safe bowl, melt the chocolate with the vegetable shortening, stirring frequently to prevent scorching. Drizzle the chocolate over the squares and allow the chocolate to set completely before serving or storing. Treats are best the day that they are made, but they can be stored in an airtight container for up to 2 days. Enjoy!
Source: The Galley Gourmet and inspired by The Kitchn