Ditch the pie dough in favor of cereal with this quick and easy recipe for Pumpkin Pie Rice Krispies Treats!

Pumpkin Pie Rice Krispie Treats Recipe

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.

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 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 recipe for Salted Caramel Apple Hand Pies, plus check out Ebay for my go-to pie supplies.

Pumpkin Pie Rice Krispie Treats Recipe

Pumpkin Pie Rice Krispie Treats Recipe

Pumpkin Pie Rice Krispie Treats Recipe

Pumpkin Pie Rice Krispie Treats Recipe

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Pumpkin Pie Rice Krispies Treats Recipe

Dessert

Pumpkin Pie Rice Krispies Treats

Add a seasonal spin to marshmallow treats with a quick and easy recipe for Pumpkin Pie Rice Krispies Treats!
4.6 from 5 votes
Pumpkin Pie Rice Krispie Treats Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 6 servings

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 193kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 173mg, Potassium: 40mg, Sugar: 3g, Vitamin A: 2405IU, Vitamin C: 20.7mg, Calcium: 2mg, Iron: 10mg

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Comments

  1. 5 stars
    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!

  2. 4 stars
    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.

    1. 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. :)

    1. 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.

  3. 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

    1. 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.

  4. 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.

  5. 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.

  6. 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?

  7. 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 =)

    1. 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!

  8. 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 :)

  9. Was it hard to remove from the pan ? It looks so pretty displayed on the plate before you cut into slices?

  10. 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?

    1. 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.

  11. I just came across this on Pinterest and it is seriously the cutest! Thanks for sharing this adorable idea!

    xx Allison
    alwayseatdessert.com

  12. 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

  13. 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

    1. 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.

  14. just made it , it’s adorable but how do you store it ? it’s for Thanksgiving should I put in airtight container ?

  15. 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.

  16. 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!!!

  17. 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.

  18. 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!)

  19. 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!

  20. This is super adorables and it’s a great way to lighten up on eating an actual pumpkin pie! The kids will love this!