Mini Pumpkin Pie Rice Krispie Treats Grab-n-Go Thanksgiving Dessert

These mini pumpkin pie Rice Krispie treats turn a simple marshmallow cereal treat into something that looks right at home on a Thanksgiving dessert tray. Each little pie has a plain Rice Krispie shell with a softer pumpkin-spiced center made with real pumpkin puree.

I especially like that they are already portioned. You can set out a tray and let everyone grab one, with no slicing, serving spatula, or sticky knife involved.

If you want the same idea as one larger dessert to slice, try this full-size Rice Krispie pumpkin pie too.

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Why You’ll Love These Mini Pumpkin Pies

• Individual servings: Great for a Thanksgiving dessert tray, school party, or fall potluck.
• Made with real pumpkin: The center gets pumpkin puree and pumpkin pie spice.
• Two textures: A classic Rice Krispie shell surrounds the softer pumpkin filling.
• No baking: Everything is made on the stovetop.
• Easy to serve: No cutting one big sticky cereal treat into pieces.
• Fun for kids: They look like tiny pumpkin pies but taste like gooey marshmallow treats.

What You’ll Need

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For the Mini Rice Krispie Crusts

The outside of each mini pie is made with butter, mini marshmallows, and Rice Krispies cereal.

Keeping this mixture plain gives the treats that two-tone pumpkin pie look and gives the softer center a sturdy shell.

For the Real Pumpkin Filling

For the center, you will use butter, pumpkin puree, pumpkin pie spice, mini marshmallows, orange gel food coloring, and Rice Krispies cereal.

Use pumpkin puree, not pumpkin pie filling. If your spice jar is low, this homemade pumpkin pie spice is handy.

A little whipped topping on each one finishes the mini-pie look. Add it shortly before serving so it stays pretty.

Equipment

• Large pot
• 2 12-count muffin tins
• Flexible spatula
• Cooking spray

How to Make Mini Pumpkin Pie Rice Krispie Treats

Make the Mini Crusts

Melt the butter in a large pot over medium heat. Add the marshmallows and stir until smooth, then fold in the cereal until everything is coated.

Lightly spray the muffin tins with cooking spray. Use about 1/4 cup of the cereal mixture for each treat and press it into the muffin cups, creating a little shell with room for filling in the center.

Work while the mixture is still warm and easy to shape. If it cools too much, it will be harder to press into neat little crusts.

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Make the Pumpkin Center

Melt the remaining butter in the same pot. Stir in the pumpkin puree and pumpkin pie spice, then add the marshmallows and stir until melted.

Mix in 2 drops of orange gel food coloring. Add one more drop if you want a deeper pumpkin color, then fold in the remaining cereal.

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Fill the Mini Pies

Spoon about 2 to 3 tablespoons of pumpkin mixture into each prepared crust. Press the center gently into the shell so the two mixtures stick together.

Let the mini pies set for about 20 minutes before lifting them from the pan. Top each one with whipped topping before serving, if you like.

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Why the Pumpkin Goes in the Center

The pumpkin mixture is softer because of the puree, so it works best as the filling rather than the whole treat. The plain cereal crust gives each mini pie structure, while the pumpkin center gives you the flavor and color.

That contrast is what makes these feel like tiny pumpkin pies instead of plain cereal treats. For another oven-free holiday option, this easy no-bake pumpkin pie is a good one to keep in the fall dessert rotation.

Easy Variations

• Use cinnamon: Replace the pumpkin pie spice with ground cinnamon or use some of each.
• Add vanilla: Stir a small splash of vanilla into the pumpkin filling.
• Skip the whipped topping: They still look cute without it and are easier to stack.
• Use deeper color: Add one extra drop of orange gel coloring for a more pumpkin-pie look.

Serving These for Thanksgiving

These are perfect for a Thanksgiving dessert tray because people can take one without cutting into a pie. I like adding the whipped topping after they are on the platter so the tops stay neat.

They also work well beside more traditional pies, cookies, and bars. For more fall sweets, browse these easy pumpkin desserts.

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Storage

Rice Krispie treats are best the day they are made, while the cereal still has a little crispness. Keep the mini pies covered at room temperature and add whipped topping close to serving.

They will continue to firm up as they sit. If one becomes firmer than you like, microwave it for about 5 to 10 seconds to bring back a softer, gooier texture.

Frequently Asked Questions

Can I make these ahead?

Yes, but they are best made the same day if you want the softest texture. If you make them ahead, wait to add the whipped topping until shortly before serving.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling is already sweetened and seasoned, and it can throw off the texture. Use plain pumpkin puree.

Do I need both muffin tins?

The recipe makes about 14 to 16 mini pies, so two 12-count muffin tins give you enough room without crowding. You will not fill both pans completely.

Can I leave out the food coloring?

Yes. The treats will still taste the same, but the pumpkin filling will be softer in color and may not look quite as much like pumpkin pie.

Put a tray down and everyone gets their own tiny pumpkin pie. That is the kind of Thanksgiving dessert shortcut I can happily get behind.