Ditch the pie dough in favor of cereal with this foolproof recipe for Pumpkin Pie Rice Krispies Treats!
Table of Contents
What’s there to say about Pumpkin Pie Rice Krispies Treats that hasn’t already been said? The classic treats get a seasonal update thanks to a bit of pumpkin pie spice, but I’m taking things one step further by forming the marshmallow treats into the shape of a pie. Add a dollop of whipped cream on each slice, and your Thanksgiving guests might be calling April Fool’s at your holiday table.
If you love this seasonal twist, don’t miss my Halloween Rice Krispies Treats and Reindeer Rice Krispie Treats.
Why You’ll Love this Recipe
- Easy but impressive.
- No baking required! You can whip up a batch of these treats in 30 minutes or less.
- Make-ahead friendly. This quick, crowd-pleasing dessert is perfect for Halloween, Thanksgiving or any fall gathering.
- Kid-friendly. This recipe is an easy and fun way to get your whole family cooking together.
- Delivers big flavor without all the fuss of the traditional dessert. If you love all things pumpkin, you’ll love these pumpkin cereal treats!
- Rice Krispies cereal: The foundation of any Rice Krispies treat (unless it’s my go-to popcorn marshmallow treats!).
- Pumpkin pie spice: Provides that quintessential pumpkin flavor that we all know and love. You can make your own pumpkin spice blend by combining ⅛ teaspoon cloves, ¼ teaspoon ginger and ⅛ teaspoon nutmeg.
- Marshmallows: The glue that holds it all together, marshmallows add the perfect amount of ooey, gooey goodness.
- Butter: A touch of butter provides a rich, creamy element that complements the pumpkin flavor beautifully.
- Orange food coloring: I always opt for gel-based food coloring. Unlike water-based alternatives, it delivers exceptionally vibrant colors with just a few drops.
Pro Tip: In place of the regular marshmallows and the pumpkin pie spice, you can use the Pumpkin Spice Mallows for the pumpkin filling.
See the recipe card for full information on ingredients and quantities.
The setup is simple: First up is the pie crust, which is made with the classic, vanilla-flavored treats that are molded along the inside edge of a round cake pan.
Next up is the pumpkin pie filling, which is made with pumpkin spice and a splash of vibrant orange food coloring.
Then, it gets pressed inside the crust.
And just like that we’ve cut the pie prep time from a few hours to a few minutes, and you can still enjoy the taste of fall’s most famous dessert. Now that’s something to be thankful for!
Ready to keep the pie party rollin’? Don’t miss my top-rated fall pie recipes for Salted Caramel Apple Hand Pies, Muffin Tin Mini Apple Pies and Muffin Tin Mini Pecan Pies.
- Non-Stick Prep: Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking.
- Work Quickly: Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start.
- Create Uniform Thickness: When pressing the mixture into the baking dish, aim for a uniform thickness.
- Allow for Proper Cooling: I know it’s tempting to dig into these right away, but patience is key when it comes to marshmallow crispy treats. To ensure they retain their perfect shape and don’t crumble into a gooey mess, allow them to cool completely in the pan before cutting.
- Sharp Knife: Use a sharp knife, dipped in hot water or buttered, to cut your treats. This will help you achieve perfect pie wedges.
- Get Creative with Toppings: Chocolate chips, chopped nuts or a drizzle of homemade butterscotch sauce can take these treats to the next level. Let your imagination run wild!
- Store Properly: To keep your treats fresh, store them in an airtight container at room temperature for up to 4-5 days.
Frequently Asked Questions
It’s best to avoid using old or stale marshmallows as they may not melt properly, resulting in clumps or uneven texture. For the best results, use fresh, soft marshmallows.
I haven’t made this recipe using marshmallow fluff so I can’t say with certainty what the results would be, but my initial thought is that it *should* work. When using marshmallow fluff, you’ll typically use about 1 ½ cups of marshmallow fluff for every 10 ounces of regular marshmallows. However, keep in mind that using marshmallow fluff may result in slightly different texture and sweetness compared to using regular marshmallows, so it’s a good idea to adjust the quantities based on your taste preferences.
You can make these marshmallow treats a day or two in advance of your party and store them in an airtight container at room temp. They’ll remain fresh and delicious for up to 4-5 days.
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- Pumpkin Cheesecake Cookies
- The Best Pumpkin Whoopie Pies with Cream Cheese Frosting
Ingredients
For the Rice Krispies crust:
- 1 1/2 Tablespoons unsalted butter
- 2 cups (about 16) marshmallows
- 1/2 teaspoon vanilla extract
- 3 cups Rice Krispies cereal
For the Rice Krispies filling:
- 2 1/2 Tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice
- 3 cups (about 24) marshmallows (See Kelly’s Note)
- 2 teaspoons orange food coloring
- 4 cups Rice Krispies cereal
- Whipped cream, for decorating (optional)
- Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip
Instructions
Make the Rice Krispies crust:
- Coat an 8-inch round cake pan with cooking spray. Set it aside.
- Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated.
- Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
Make the Rice Krispies filling:
- Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated.
- Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).
Kelly’s Notes
- In place of the regular marshmallows and the pumpkin pie spice, you can use the Pumpkin Spice Mallows for the pumpkin filling.
- Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking.
- Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start.
- When pressing the mixture into the baking dish, aim for a uniform thickness.
- I know it’s tempting to dig into these right away, but patience is key when it comes to marshmallow crispy treats. To ensure they retain their perfect shape and don’t crumble into a gooey mess, allow them to cool completely in the pan before cutting.
- Use a sharp knife, dipped in hot water or buttered, to cut your treats. This will help you achieve perfect pie wedges.
- To keep your treats fresh, store them in an airtight container at room temperature for up to 4-5 days.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This looks like a good idea but was wondering if you could use marshmallow cream? My grandson loves rice crispy treats!
Hi Stella! I haven’t made this recipe using marshmallow fluff so I can’t say with certainty what the results would be, but my initial thought is that it *should* work.
I used mini marshmallows and kept the amount of cups the same as the recipe, and it turned out great! Looks super cute, and will make my husband, who’s not much of a pie guy, happy on Thanksgiving. Thanks!
I’m so thrilled you enjoyed the recipe, Lindsey!
I us d a spring-form pan and it came out great. Didn’t attempt the 2tsp of food coloring, though, as 15 drops made it a nice/realistic tan color.
I’m so glad you enjoyed the recipe, Briana!
What if I only have miniature marshmallows on hand? What would the equivalent be?
Hi there, Jessica! I’ve never done the measurements with mini marshmallows, but I looked up that one regular marshmallow = about 13 mini marshmallows, so you could convert the recipe from there. :)
Awesome recipe. Thanks for sharing
You are so welcome, Jody! I’m thrilled you enjoyed it!
What are the measurements of the cinnamon nutmeg and ginger separately?
Hi Christina! You could combine 1/8 teaspoon cloves, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg to create your own pumpkin spice blend.
Can I melt the marshmallows in a microwave?
How long after I make the rice Krispy treats do
I have to mold them?
Since I have a third grade cooking cub, we cannot
use stoves.
Thanks
Hi Chuck! Yes, you can melt the marshmallows using a large microwave-safe bowl. Microwave for 30 seconds (the marshmallows will expand when heated) and stir. Repeat until melted.
Love this!
Going to try this on my 18, 16, 15, and 12 year old grandkids for Thanksgiving. Thank you.
I hope you all enjoy the recipe!
I use a bowl that is plastic and microwave safe. I microwave the marshallow/butter mix at 30 second intervals, stirring in between. The cooked marshmallow does not stick. I use a silicone spatula sprayed with cooking spray. Doesn’t stick either. I also use nitrile or similar gloves and spray them with cooking spray or butter to pat the Rice Krispies in to the pan. If you don’t like pumpkin spice and like peanut butter you can add that to the mix 1/4-1/2 cup when melting the marshmallows. I think I am going to try the pumpkin spice Cheerios next.
Thanks so much for all of your tips, Janis!
I just made it!
I must have purchased the wrong food coloring. I used an entire .67oz tube of orange food coloring gel and it turned out pastel. (1tsp=.167oz) Next time I’ll purchase the liquid.
Also, I used a parchment paper to press the gooey mixture into the pan – worked great.
Thanks for sharing, Kelly.
So glad you enjoyed the recipe, Jenn!
Hi there! Super duper cute idea and I want to try and make this for the dinner this Thanksgiving but am not a pro in the kitchen! Does the marshmallow make it difficult by sticking to the pan it is in?
Hi Ashley! No, the treats won’t stick as long as you use a nonstick pan :)
So cute! Planning on making this for Thanksgiving, as there are a few people who like sweets but hate pie! They will get a kick out of these little “pie” slices =)
Any alternative to using food coloring? Is there another way to make it orange?
Hi there, Allison – I’ve never used a food coloring substitute so I’m not sure what the results would be. Sorry I can’t be of more help!
I love this idea for the kiddos at dinner that don’t really like pumpkin pie. I’m thinking I can leave the pumpkin spice out but still add the food coloring to make it look the same. Is there any reason that would not work?
This is the cutest! Thanks for the post :)
That will definitely work, Doryss! Have a wonderful Thanksgiving!
I want to make a bunch of yummy treats for our Thanksgiving table , Thank you this looks adorable!
Have a wonderful (and tasty!) Thanksgiving, Brandi!
Was it hard to remove from the pan ? It looks so pretty displayed on the plate before you cut into slices?
Hi there, Mary! Preparing the pan with cooking spray helps to ensure the pie will come out easily. :)
Looks like something fun. But, just one small question. Is Pumpkin spice the same as we in Canada call Allspice? Or is it something one would only find in the US?
Hi Amanda! You can make your own pumpkin spice by combining 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.
Thank you for posting all these fantastic recipes. They are great.
So glad you are enjoying them, Julia!
I just came across this on Pinterest and it is seriously the cutest! Thanks for sharing this adorable idea!
xx Allison
alwayseatdessert.com
Thanks so much, Allison!
Looks so much yummy I can’t stop myself, I will sure to told my mom to cook this recipe in the kitchen, I have one question, are you photographers this comes because your food photography is too good.. thanks for sharing and keep writing such kind of delicious recipe. I am going, Mouthwatering situation :P
Could you just press and make it in a pie tin?
It depends on the size of the pie tin!
Kelly Senyei
This pie looks excessively charming. I jump at the chance to take things to family social gatherings that the family adores like Pink Salad, Blueberry Salad and something new. I think this may be the something new this Thank dgiving.
Dharmendar Rai
What if I use mini marshmallows..will I still use the same cup sizes?
Hi Joanna – I’ve never done the measurements with mini marshmallows, but I looked up that one regular marshmallow = about 13 mini marshmallows, so you could convert the recipe from there.
How can I store this? I made it early for Thanksgiving. Can I refrigerate?
Hi Jodie – I’d store it in an airtight container at room temp. Enjoy!
just made it , it’s adorable but how do you store it ? it’s for Thanksgiving should I put in airtight container ?
Hi Carol – I’d store it in an airtight container at room temp. Enjoy!
What size marshmallows are you suppost to use. Normal, Jumbo, mini, Ect.
Hi Tessa – Regular size marshmallows.
Loved it!! Made it for my brother and cousin because of their food allergies to milk eggs soy and wheat and they were thrilled big hit.
Awesome! So glad you all enjoyed it.
That is so danged clever – what a cute cute idea!
Thanks so much, Michele!
This pie looks too cute. I like to take things to family get togethers that the family loves like Pink Salad, Blueberry Salad and something new. I think this might be the something new this Thankdgiving. Thanks for sharing!!!
I made this with coconut oil and gluten free Crispy Rice by Nature’s Path. It turned out pretty well!
Is there anything else I could substitute the pumpkin spice with?
You could leave it out or use a combo of ground cloves, ginger, allspice and cinnamon. Enjoy!
Has anyone tried this with coconut oil instead of the butter? What about puffed rice cereal? I’m looking to do this on a more healthier/gluten free version.
Love recipes an new ideas for treats for kids
Thanks so much, Connie!
There’s crust at the bottom of a pie too… Lol, for me it’s all about the small things
Made it! Turned out great! Looked great. Tasted great. It makes an 8″ round about 1″ thick. Cuts into nice size pieces. Slice small wedges for a larger group. Trust me, the smaller slices are big enough. (I could not use all of the filling. Got to keep that for myself!)
So glad you enjoyed the recipe!
You’d have to cut it with a table saw to get it too look like that
Hi Courtney – I used a serrated knife and it worked perfectly as pictured.
These are too cute
Thanks so much, Denise!
Oh my goodness this is just too cute
What a cute idea! LOVE it!
Thanks so much, Patty!
I’ve never seen a pumpkin pie rice krispie treat; this is such a fun idea!
Thanks so much, Matea!
These are too cute for words and perfectly made.
It really is something. The colours are amazing, I want to have some of this crispiness right now. I think it will go well with this home-made honey cream that I like to do. Pumpkin and honey? Unbeatable combo
Cheers!
This is super adorables and it’s a great way to lighten up on eating an actual pumpkin pie! The kids will love this!