Ingredients
-
3 tbsp
butter
-
5 cups
mini
marshmallows
-
1/4 tsp
orange gel
food colouring
-
1/4 tsp
pumpkin pie spice
, optional
-
6 cups
puffed rice cereal
-
green
licorice
, cut into 1-in. long strips
Instructions
- Spray 2 12-cup mini Bundt pans with oil. Line a baking sheet with parchment paper.
- Heat a large non-stick pot over medium-low. Add butter, marshmallows, food colouring and pumpkin pie spice. Stir until marshmallows are melted, 3 to 5 min. Remove from heat and stir in cereal until it’s completely coated.
- When mixture is warm (not hot), spray your hands lightly with oil, then working quickly, press 1⁄4 cup of mixture into Bundt wells. Let stand for 2 to 3 min. Remove from pan and gently press the flat sides of 2 halves together to form a pumpkin. Add licorice stems.
Tip
Don’t have mini Bundt pans? Hand-form pumpkins with 1/2 cup of marshmallow-cereal mixture.
Originally published in the Today’s Parent October 2014 issue.
