Makes approx. 8 Servings
Elements:
One bag (8 oz) of JET PUFF BRAND PUMPKIN SPICE FLAVORED MARSHMALLOWS (Or use four cups of plain mini marshmallows and add vanilla extract and pumpkin pie spice.)
Six tablespoons of NUCOA dairy-free margarine
Five cups of CRISP RICE CEREAL
One green-skinned fruit for garnish, such as a BARLETT PEAR or GRANNY SMITH APPLE
Lemon juice to prevent oxidation of the fruit skin
One TOASTED COCONUT COVERED MARSHMALLOW for the stem
Application:
In a large pan or pot over low heat, melt the margarine. Add the marshmallows and stir constantly until the marshmallows are melted and smooth. Remove the pan from heat.
If you’re not using flavored marshmallows, now is the time to add vanilla and spices and stir thoroughly.
Add the crisp rice cereal and mix until everything is well coated.
Prepare a pie pan (or multiple shallow bowls, or a muffin tin) with a little oil spray, then press the rice crispy mixture into the pan, firmly and evenly. Use a piece of parchment paper or wax paper to prevent your fingers from sticking to the treat. Allow to cool and set.
Once it’s set, flip the pan upside down onto a serving plate and gently pinch down the middle top/bottom of the circle to create a pumpkin shape.
Press the coconut marshmallow into the top for a stem.
Peel the skin of your fruit. Cut out tendrils and leaf shapes, then toss them in a little squirt of lemon juice to prevent them from browning. Arrange them on top of your pumpkin.
