Crispy Pumpkin Delight

Boo!  Guess what’s right around the corner? It’s Trick or Treat Night.  Have some little BeaNs coming over or going to visit at a friend’s house?  Make these festive party treats that burst with pumpkin flavor.  My little BeaN is allergic to nuts so Chef Azuki made this batch with a secret ingredient – Rice Krispies!

Crispy Pumpkin Delight

1 (1 lb. 13 oz.) can pumpkin

1 (12 oz. can) evaporated milk

1-cup sugar

3 eggs

1-teaspoon cinnamon

1-cup moist yellow cake mix

1½ cups of Rice Krispies cereal

1½ sticks of butter melted

1.     Mix together pumpkin, evaporated milk, sugar, eggs and cinnamon

2.     Pour the mixture into 9” by 13” pan lined with wax paper

3.     Sprinkle with dry cake mix on top of the mixture

4.     Sprinkle Rice Krispies on top of cake mix

5.     Pour melted butter evenly on top

6.     Bake at 350 degrees for 1 hour

7.     Completely cool

8.     Invert pie onto cookie sheet

9.     Remove wax paper

10. Cut into 1” squares

11. Put each square into a paper cupcake cup

Frosting:

1 (8 oz.) package cream cheese, softened

¾ cup Cool Whip

1 cup powdered sugar

Candy Corn

1.     Mix cream cheese, Cool Whip and powdered sugar together

2.     Put the frosting in a cookie press and squirt out a flower on each square

3.     Top with a candy corn or candy pumpkin. 

**My little bean is not highly allergic to nuts so I don’t have to be too careful, just no actual nuts in it.  I don’t know if the cereal, canned pumpkin, cake mix or anything else is safe for all those allergic to nuts, but I’m sure you parents know which ingredients are good and not good for you little BeaN! 

BeaNspiration:  This fall, add a little pumpkin to your life!