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3 Tablespoon stick butter or margarine
1 bag (10 to 10 1/2 ounce) fresh, white marshmallows (any size)
20 drops yellow liquid food color
12 drops red liquid food color
6 cups toasted rice cereal (such as Kellogg's Rice Krispies)
Stems and features:Black licorice twists, mini M&Ms and sticks Fruit-Stripe gum
Handles: Black licorice lace cut in 6-in. pieces
Have ready a 1-cup measure. Melt butter in a 4- to 6-quart pot (preferably nonstick) over low heat. Add marshmallows; stir until melted. Add food color; stir until mixture is orange. Remove from heat, add cereal and stir until well-coated. Let stand just until cool enough to handle. (If mixture cools too much, scrape onto wax paper and microwave a few seconds at a time, just until malleable.)
For each pumpkin: Coat hands and cup measure with nonstick spray or vegetable oil. Pack cup with cereal mixture. Immediately turn out onto work surface, form into a pumpkin shape and insert your thumb into top for stem. Let stand 30 minutes or until firm.
To decorate: Cut licorice twists into 2-in. pieces for stems and in tiny triangles for eyes and noses. Firmly press in place. Cut gum into smiling mouths. Firmly press gum and/or M&Ms in place for mouths (see Tip). Make holes for handles with a toothpick; insert handles.
Planning Tip: Make up to 1 week ahead. Store tightly covered at room temperature.
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