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Looking to whip up something delicious and festive this fall? Look no further than these Pumpkin Pie Rice Krispies Treats! This recipe takes your typical rice krispie treats to the next level by infusing them with the warm and cozy flavors of pumpkin pie. And the best part? You probably already have all the ingredients you need in your pantry!
To make these sweet treats, all you need is some rice krispies cereal, marshmallows, butter, pumpkin puree, and a few spices like cinnamon and nutmeg. Simply melt the butter and marshmallows in a saucepan, stir in the pumpkin puree and spices, and then mix in the rice krispies cereal. After that, all that’s left to do is press the mixture into a pie dish and let it set.
But why stop there? Add some flair to your Pumpkin Rice Krispie Pie by decorating it with piped whipped cream, frosting, and sprinkles. This is a great way to involve the kids in the baking process and make it a fun and interactive activity for the whole family. Whether you’re celebrating fall or Thanksgiving, these Pumpkin Pie Rice Krispies Treats are sure to be a hit!
Recipe Notes:
- Spray some nonstick cooking spray on your hands to prevent the freshly made rice krispie mixture from sticking to you if you use your hands to gently press after spreading the mixture into the pie or pie pan.
- While I used orange food coloring for the center of the pumpkin pie, you could also use orange candy melts instead.
- I’ve used graham crackers for the outer crust of the cake, but you can also use vanilla crackers or Golden Oreos.
- Decorate your pumpkin rice krispie cake with whipped cream or add some orange and white sprinkles to the top of the cake while it’s still slightly gooey.
- If you don’t have a microwave, you can easily use the stove to combine the marshmallows and butter.
HOW SHOULD I STORE PUMPKIN PIE RICE KRISPIES TREATS?
These fall-inspired rice krispie treats can be stored in an airtight container at room temperature for up to 2-3 days before they start to lose their crispness.
I like to line my container with parchment paper to prevent these treats from sticking to the bottom of the container, eliminating mess. You can also layer parchment paper between stacked slices of these pumpkin krispie treats.
Advertisement:CAN I FREEZE THESE PUMPKIN PIE RICE KRISPIES TREATS?
If you can! If you want to make them before the holidays or Thanksgiving, or if you have leftovers and anticipate a need for storage time longer than 3 days, freezing these treats is the perfect solution!
Once your treats have cooled completely, transfer the remaining slices of this Pumpkin Rice Krispie Pie to a parchment-lined baking sheet and add to your freezer for about 2 hours to firm up and be less likely to stick. hit You can then try wrapping them individually with wax paper before storing in a Ziploc bag or simply adding the frozen treats to a freezer bag.
Advertisement:These treats should last up to 3 months frozen.
CAN I MAKE MINI PUMPKIN PIE RICE KRISPIES TREATS?
Absolutely! You can easily make two cakes with this recipe using one cake pan or a smaller cake pan. This is a great idea when making these treats for younger children. It will be so much fun for them to assemble these smaller cakes too!
Pumpkin Pie Rice Krispies Treats
- Spray a 9” round cake pan or cake pan with cooking spray and set aside.
- Add 4 ounces of marshmallows (about 16 marshmallows or 2 cups) and 1 ½ tablespoons of butter to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir to combine. Microwave for an additional 30 seconds and stir until smooth and well combined. Add ½ teaspoon vanilla.
- Add 1 cup rice krispies cereal and graham cracker crumbs to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture around the edge of the pan to create the crust. The crust should be about 1 inch thick. Set aside while you prepare the filling.
- In another large microwave-safe bowl, add the remaining 6 ounces of marshmallows (about 24 marshmallows or 3 cups) and 2 ½ tablespoons of butter. Microwave on high for 60 seconds, then stir. Microwave for another 30 seconds and stir until smooth. Stir in remaining ½ teaspoon vanilla, salt, food coloring, and pumpkin pie spice until well combined.
- Add the remaining 3 cups rice krispies cereal to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the center of the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture down to fill the center of the cake. Set the cake aside to set for at least 30 minutes before cutting into 8 slices and serving. Garnish with whipped cream if desired.
Pumpkin Pie Rice Krispies Treats
Pumpkin Pie Rice Krispies Treats transform ordinary rice krispie treats into a sweet fall-inspired treat.
- Preparation time: 10 minutes
- Time setting: 30 minutes
- Total time: 40 minutes
- It serves:8
Ingredients
- 10 ounces regular size marshmallows split (no minis)
- 4 tablespoons unsalted butter split (½ stick)
- 1 teaspoon vanilla extract divided
- 4 cups rice krispie cereal
- ½ cup graham cracker crumbs
- ¼ teaspoon kosher salt
- 3-4 drops of orange food coloring
- 1 ½ teaspoons pumpkin spice pie
Instructions
- Spray a 9” round cake pan or cake pan with cooking spray and set aside.
- Add 4 ounces of marshmallows (about 16 marshmallows or 2 cups) and 1 ½ tablespoons of butter to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir to combine. Microwave for an additional 30 seconds and stir until smooth and well combined. Add ½ teaspoon vanilla.
- Add 1 cup rice krispies cereal and graham cracker crumbs to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture around the edge of the pan to create the crust. The crust should be about 1 inch thick. Set aside while you prepare the filling.
- In another large microwave-safe bowl, add the remaining 6 ounces of marshmallows (about 24 marshmallows or 3 cups) and 2 ½ tablespoons of butter. Microwave on high for 60 seconds, then stir. Microwave for another 30 seconds and stir until smooth. Stir in remaining ½ teaspoon vanilla, salt, food coloring, and pumpkin pie spice until well combined.
- Add the remaining 3 cups rice krispies cereal to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the center of the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture down to fill the center of the cake. Set the cake aside to set for at least 30 minutes before cutting into 8 slices and serving. Garnish with whipped cream if desired.
