Pumpkin Pie Rice Krispie Treats
Pumpkin Pie Rice Krispie Treats is the perfect way to welcome fall as it takes your classic rice Krispie treats and elevates them to the next level with pumpkin spice flavor. Top it with a dollop of whipped cream for a fun dessert that everyone will enjoy this fall. This is such a cute rice krispie treat recipe!
Pumpkin Pie Rice Krispie Treats
Fall is pie season, but sometimes the effort to make a pie is too much for me especially when the temperatures are still pretty warm! That is one of the many reasons why I love this pumpkin pie rice Krispie treat recipe. You will fall in love with it for so many reasons too.
- It is easy to make.
- Ready in less than 10 minutes.
- Has the pumpkin flavor that we love, thanks to the addition of pumpkin pie spice in the “filling”
- Does not heat up your house if you have warm fall days.
- Fun to enjoy for both kids and adults.
Love pumpkin recipes? Try our pumpkin brownies, our pumpkin cream cheese muffins, or our pumpkin spice pudding shots!
Ingredients:
Crust Layer:
- 5 Cups Mini Marshmallows
- 4 Cups Rice Cereal
- 3 Tablespoons Unsalted Butter
- Nonstick Cooking Spray
Pumpkin Layer:
- 5 Cups Mini Marshmallows
- 4 Cups Rice Cereal
- 3 Tablespoons Unsalted Butter
- 2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon Orange Gel Food Dye
- Whipped Cream (optional)
Items Needed:
- Deep Dish Pie Pan
- Flat Bottomed Measuring Cup or Glass
How to Make Pumpkin Pie Rice Krispie Treats
- Spray your pie pan with nonstick cooking spray.
- In a large mixing bowl, add the marshmallows and butter for the crust layer. Place it in the microwave for 1.5 minutes or until the marshmallows swell to large in size.
- Mix well until the butter has fully dissolved.
- Add the rice cereal for the crust layer and fold together the ingredients until the cereal is fully coated.
- Pour the mixture into the prepared pie pan. Spread out the mixture and lightly press it up the sides.
- Using a flat bottomed measuring cup or glass sprayed with a bit of nonstick cooking spray, flatten the cereal to the bottom and up the sides until it’s nice and even.
- For the pumpkin layer, add the marshmallows and butter to a large mixing bowl.
- Microwave for 1.5 minutes or until the marshmallows have swollen to a large size.
- Mix until the butter has all melted.
- Add the pumpkin spice and orange dye. Mix until no color streaks appear.
- Add the cereal to the mixture and fold the ingredients together until the cereal is fully coated.
- Add the mixture to the top of the crust and use the measuring cup or glass to flatten it nice and tight into the crust opening. Be sure to make it a little lower than the top of the crust.
- Cover and let sit for 4 hours or until set.
- Slice into equal slices, dollop each slice with whipped cream, serve, and enjoy!
Tips Tricks and FAQs
- Feel free to grab pumpkin spice mallows and use those for your pumpkin pie rice Krispie treat filling.
- You want to make sure you use a deep dish pie plate. This helps you to make a nice deep pie. If you don’t have one you can use an 8-inch cake pan as well.
- If you have extra crust and filling you can use muffin tins to make mini pumpkin pie rice Krispie treats.
- If you want your pumpkin pie filling to be a nice orange color, be sure to add orange food coloring. For best results, add it to the marshmallow mixture.
- It’s best to get each layer packed tight. This makes it easier to slice once it’s set.
- It works best to use your hand or spatula that is sprayed with cooking spray to spread your rice Krispie treats. This helps prevent them from sticking as you try to manipulate them.
- You can melt the marshmallow on medium to low heat on the stove if you prefer.
Storage
You will want to store your pumpkin pie rice Krispie treats, covered, at room temperature. These will last about 4 days.
As they sit they will dry out.
Pumpkin Pie Rice Krispie Treats
Pumpkin Pie Rice Krispie Treats is the perfect way to welcome fall as it takes your classic rice krispie treats and elevates them to the next level with pumpkin spice flavor. Top it with a dollop of whipped cream for a fun dessert that everyone will enjoy this fall.
Ingredients
- Crust Layer:
- 5 Cups Mini Marshmallows
- 4 Cups Rice Cereal
- 3 Tablespoons Unsalted Butter
- Nonstick Cooking Spray
- Pumpkin Layer:
- 5 Cups Mini Marshmallows
- 4 Cups Rice Cereal
- 3 Tablespoons Unsalted Butter
- 2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon Orange Gel Food Dye
- Whipped Cream (optional)
Instructions
- Spray your pie pan with nonstick cooking spray.
- In a large mixing bowl, add the marshmallows and butter for the crust layer. Place it in the microwave for 1.5 minutes or until the marshmallows swell to large in size.
- Mix well until the butter has fully dissolved.
- Add the rice cereal for the crust layer and fold together the ingredients until the cereal is fully coated.
- Pour the mixture into the prepared pie pan. Spread out the mixture and lightly press it up the sides.
- Using a flat bottomed measuring cup or glass sprayed with a bit of nonstick cooking spray, flatten the cereal to the bottom and up the sides until it’s nice and even.
- For the pumpkin layer, add the marshmallows and butter to a large mixing bowl.
- Microwave for 1.5 minutes or until the marshmallows have swollen to a large size.
- Mix until the butter has all melted.
- Add the pumpkin spice and orange dye. Mix until no color streaks appear.
- Add the cereal to the mixture and fold the ingredients together until the cereal is fully coated.
- Add the mixture to the top of the crust and use the measuring cup or glass to flatten it nice and tight into the crust opening. Be sure to make it a little lower than the top of the crust.
- Cover and let sit for 4 hours or until set.
- Slice into equal slices, dollop each slice with whipped cream, serve, and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 391Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 198mgCarbohydrates: 76gFiber: 1gSugar: 39gProtein: 3g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
