Crispy Little Pumpkins

3 Tbsp stick butter or margarine
1 bag (10 to 10 1/2 oz) fresh, white marshmallows (any size)
20 drops yellow liquid food color
12 drops red liquid food color
6 cups toasted rice cereal (such as Kelloggís Rice Krispies)

Stems and features:
Black licorice twists,
Mini M&Mís
Sticks of Fruit-Stripe gum

Black licorice lace cut in 6-in. pieces

1. Have ready a 1-cup measure. Melt butter in a 4- to 6-qt 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.)

2. 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.

3. 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&Mís
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.