Adapted from this recipe for Fancy Shmancy Krispies (which is also the source of the photo below).
5 Tablespoons of unsalted butter
1/4 teaspoon salt
1 10.5-ounce bag of mini marshmallows
1 1/4 teaspoons of pumpkin pie spice
6 cups of rice krispies
Prepare a 13"x9" pan by spraying the bottom and sides with non-stick cooking spray. I used butter-flavored spray.
In a large pot with a heavy bottom, melt the butter and continue to cook it until it browns. Stir regularly and be sure to scrape the sides and bottom of the pot to evenly brown all the milk solids in the butter.
When the butter is nicely browned and smells nutty, turn the heat down and add the marshmallows, stirring to help them melt. When they start to melt, add the pumpkin pie spice. Once the marshmallows are fully incorporated into the butter and spice, remove the pot from the heat, add the cereal and stir to combine fully. Quickly move the contents of the pot to the prepared 13"x9" pan. I spray one hand with non-stick cooking spray and use that hand to gently press the krispie treats evenly into the pan.
Let cool then cut into squares.