Large Nonstick Pot
Two Quart Baking Pan
- 10 oz marshmallows
- ¼ cup canned pumpkin puree NOT pumpkin pie filling
- ¼ tsp vanilla
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- 5 cups cinnamon toast cereal
In a large nonstick pot, melt marshmallows and pumpkin puree together over medium low heat, stirring frequently, for approximately 10 minutes. Once the marshmallows have melted completely, stir in the vanilla, ground cloves, and ground allspice.
Add the cinnamon toast cereal to the melted marshmallow mixture and stir to coat completely. Transfer the mixture to a 2 quart baking pan that has been coated with butter. Using the rubber spatula, spread the mixture evenly in the pan, pressing down to make sure that there are as few holes in the mixture as possible.
Transfer the pumpkin cinnamon toast treats to the refrigerator to cool for at least an hour before serving. Cut into 9 individual portions. Eat Fabulously!
Calories: 201kcal | Carbohydrates: 44g | Protein: 1.1g | Fat: 2.3g | Saturated Fat: 0.4g | Sodium: 159mg | Potassium: 57mg | Fiber: 1.7g | Sugar: 21.7g | Calcium: 77mg | Iron: 3mg