1.Place cereal in large microwavable bowl; set aside.

2. In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 to 45 seconds or until melted; stir in brown sugar and 2 teaspoons of the pumpkin pie spice. Microwave uncovered on High about 1 minute or until smooth and bubbly. Stir in vanilla. Pour over cereal in bowl; stir until evenly coated. Microwave uncovered on High 3 to 4 minutes, stirring after each minute, until cereal is glazed and toasted; leave in bowl, and set aside.

3. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High 45 seconds; stir. Continue heating in 15-second intervals, stirring vigorously after each, until chips are melted and stirred smooth.

4. Pour melted chips over cereal in bowl; stir until well coated. Transfer cereal to large food-storage plastic bag or container; add powdered sugar and remaining 1 teaspoon pumpkin pie spice. Seal bag; shake until well coated. Spread on waxed paper to cool, about 20 minutes. Add Stir-ins.

Stir-ins: 1 cup gluten free candy corn, gluten free candy pumpkins, gluten free fall-colored candy-coated chocolate candies, gluten free chocolate chewy caramel candies or roasted, salted almonds, if desire

• 8 g Total Fat
• 5 g Saturated Fat
• 0 g Trans Fat
• 10 mg Cholesterol
• 150 mg Sodium
• 33 g Total Carbohydrate
• 0 g Dietary Fiber
• 23 g Sugars
• 2 g Protein