Spread pumpkin pie puree on a parchment lined sheet pan. Bake at 325F for 20-30 minutes. This will help intensify the flavor and reduce the liquid.

Melt butter in large dutch oven over low heat until it starts to brown. Add in 1/4 cup roasted pumpkin puree.

Stir in marshmallows, pumpkin pie spice, and vanilla until fully melted.

Remove from heat and fold in Rice Krispies until completely coated.

Using a silicone (or buttered) spatula spread Rice Krispies onto a parchment lined baking sheet. You can also use a 9x13” casserole dish.

Once cooled, cut into squares or use a cookie cutter for fun shapes. Drizzle with melted chocolate.