Add a seasonal spin to marshmallow treats with a quick and easy recipe for Pumpkin Pie Rice Krispies Treats!
4.60 from 5 votes
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
For the Rice Krispies crust:
1 1/2Tablespoonsunsalted butter
2cups (about 16) marshmallows
3cups Rice Krispies cereal
For the Rice Krispies filling:
2 1/2Tablespoonsunsalted butter
1teaspoonpumpkin pie spice
3cups (about 24) marshmallows (See Kelly’s Note)
2teaspoonsorange food coloring
4cupsRice Krispies cereal
Whipped cream, for decorating (optional)
Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip
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).
In place of the regular marshmallows and the pumpkin pie spice, you can use the Pumpkin Spice Mallows for the pumpkin filling.
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