Fall Means Pumpkin

I was never a big fan of pumpkin. In fact, just a few short years ago, when one of my friends convinced me to try a bite of pumpkin pie, I nearly gagged. I don't remember what exactly it was about it that I didn't like, but I know I didn't like it. Maybe it was the creaminess of it? I used to be an extremely picky eater, and it was usually because I didn't like the texture of something, even now that I have expanded my palate quite tremendously, typically when I don't like something, it's because it feels funny. Strangely, this year I have been in the pumpkin mood. Maybe it's because I spend all of my time on foodgawker and everyone else is in the pumpkin mood too. Regardless, pumpkin is everywhere and I'm liking it, especially when it's baked into something. My first baking experience with pumpkin occurred a few weeks ago. I made whole wheat pumpkin muffins with dark chocolate chips and a pumpkin spice streusel. Let me tell you... That one little recipe completely changed my attitude towards pumpkin. It even made me curious enough to order a Pumpkin Spice Latte from Starbucks a few days ago. I made the mistake of forgetting to request no whipped cream, but otherwise, I was pleased.

An organization that my roommate, Megan, is in is having a social on Friday night. I'm friends with several of the other members too and they are a big fan of my baking abilities. So I got volunteered to bake for them! When Megan told me, I was over the moon excited. When else do I get the opportunity to try out some new recipes, be reimbursed for the price of the ingredients, and not have to worry about eating everything that I just baked? Exactly. That never happens. Hence the excitement. Once I stopped singing about being able to bake (I'm serious. Ask my other roommate), I picked out some cookie recipes, made my list and headed to the store.

That's when I saw them. Sitting on an endcap. Giving off the most amazing aroma, even through their plastic packaging. They represented all the warmth and coziness that is fall. What were they? Pumpkin Spice Marshmallows. Yes. Pumpkin. Spice. Marshmallows. I automatically knew what I needed to do. So I grabbed one extra ingredient and checked out. After the rude cashier called me crazy and disgusting for buying the marshmallows, I arrived home.

 



Then the rice krispie making commenced.

 

 



They may not look that pretty, but seriously, best idea ever. The only changes I would have made would be to maybe add a dark chocolate drizzle over the top, and to make them in an 8 or 9 inch square pan rather than a 9x13. I prefer thicker rice krispie treats and in the 9x13, they were pretty thin. Despite their lack of height, they were amazing. Unanimous votes of approval from myself and my three roommates.

Pumpkin Spice Rice Krispie Treats
(From Kraft)

 

What you need:

3 Tbs. Butter

1 10 oz. package Kraft Pumpkin Spice Marshmallows

5 cups crisped rice cereal

 

What you do:

In a large pot, on low heat, on the stovetop, melt the butter.

While the butter is melting, line a 9x13 pan with waxed paper.

Once the butter is melted add in the marshmallows. It helps to stir these around a bit as they melt.

When the marshmallows are melted, take the pot off the heat and add the cereal. I added the first three cups, stirred, then added the last two, just to make it easier on myself.

Make sure the cereal is all coated evenly.

Spoon mixture into lined pan and spread evenly. I grabbed a piece of wax paper and held that in my hand to spread with. This stuff is crazy sticky and that's the only thing I could get to work.

Let it sit for about an hour, then devour the pumpkin spiced deliciousness.

 

 

 

Make them. Right now. They're so easy and so so worth it. And almost completely fat free! Forget about all the sugar. Just concentrate on the fat free and you won't even feel bad for eating half of the pan.