Pumpkin Pie Rice Krispie Treats – The No-Bake Pie You Can Slice

These Pumpkin Pie Rice Krispie Treats are a fun way to put something unexpected on the Thanksgiving dessert table. They look like pumpkin pie, cut into wedges like pie, but underneath the whipped topping is a gooey marshmallow cereal treat with a lightly spiced pumpkin center.

I like this one when the oven is already busy. Everything is made on the stovetop, pressed into a 9-inch pie plate, and left to set. If you need another oven-free holiday dessert, this easy no-bake pumpkin pie is a good one to keep nearby too.

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Why You’ll Love This Rice Krispie Pie

• No oven needed: Handy when Thanksgiving cooking has already taken over the kitchen.
• It slices like pie: Serve it in wedges right from a dessert platter.
• Made with real pumpkin: The filling has pumpkin puree plus pumpkin pie spice.
• Simple ingredients: Butter, marshmallows, cereal, pumpkin, and spices do most of the work.
• A very, very fun change from traditional pie: It still looks right at home on a fall dessert table.

Ingredients

For the Rice Krispie Crust

The crust is made with butter, mini marshmallows, and Rice Krispies cereal. It stays plain so you get a clear difference between the pale crust and orange pumpkin filling.

For the Pumpkin Filling

The filling uses butter, pumpkin puree, pumpkin pie spice, mini marshmallows, orange gel food coloring, and Rice Krispies cereal.

Use plain pumpkin puree, not prepared pumpkin pie filling. If your spice jar is running low, this homemade pumpkin pie spice is useful for fall baking.

The orange coloring is mainly for that classic pumpkin-pie look, so you only need a couple of drops. A spoonful of whipped topping makes the finished wedges look even more like pie.

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Equipment

• Large pot
• 9-inch pie plate
• Flexible spatula
• Cooking spray

How to Make Pumpkin Pie Rice Krispie Treats

Make the Crust

Melt the butter over medium heat, then add the marshmallows and stir until completely melted. Fold in the cereal until everything is evenly coated.

Lightly spray your pie plate with cooking spray. Transfer the mixture to the dish and press it across the bottom and up around the rim to create a pie crust. Press firmly enough for it to hold its shape without crushing the cereal flat.

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Make the Pumpkin Filling

In the same pot, melt the remaining butter. Stir in the pumpkin puree and pumpkin pie spice until combined, then add the marshmallows and keep stirring until smooth.

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

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Fill and Set

Immediately spoon the pumpkin mixture into the prepared crust. Press it into an even layer and make sure the filling meets the crust around the edges. This helps the whole pie stay together when you cut it.

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Leave the pie for about 20 minutes before cutting. Rice Krispie treats firm quickly once they come off the heat, but giving the pie time to set makes it much easier to slice into wedges.

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My Trick for Working With Sticky Rice Krispie Treats

This mixture can be a sticky mess when you are trying to shape it. I like using gloves lightly sprayed with cooking spray. You can do the same with your hands, spatula, or the bottom of a measuring cup.

A tiny bit of spray makes shaping the crust easier without adding more butter to the recipe.

How to Get Nice Pie Slices

Let the pie set before cutting it and use a sharp knife. The filling in this version is intentionally a little firmer than a softer cereal treat center, which helps the wedges keep their shape.

If the treats sit for a long time, they will continue to firm up. That is normal for marshmallow cereal treats. If a slice becomes firmer than you like, warming it in the microwave for about 5 to 10 seconds brings back some of that gooey texture.

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Easy Variations

• Use cinnamon: Replace the pumpkin pie spice with ground cinnamon or use a little of both.
• Add vanilla: Stir a small splash of vanilla into the pumpkin mixture once the marshmallows melt.
• Skip the orange coloring: The flavor will not change, but the center will be paler.
• Make smaller treats: Press the crust and filling into muffin cups for individual Thanksgiving dessert portions.

Serving and Storage

This Rice Krispie pie is best while the cereal is still chewy and crisp, so I like serving it the same day when possible. Keep it covered so the cereal does not dry out, and add whipped topping shortly before serving. For more seasonal dessert ideas, browse these easy pumpkin desserts.

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Frequently Asked Questions

Does this taste like actual pumpkin?

Yes, but the pumpkin flavor is mild. There are 2 tablespoons of pumpkin puree in the filling along with pumpkin pie spice, so you get real pumpkin flavor without losing the familiar Rice Krispie treat texture.

Can I leave out the pumpkin puree?

You can make a pumpkin-spice-only version, but it will taste more like a spiced marshmallow treat than actual pumpkin.

Can I make it ahead?

You can, but Rice Krispie treats become firmer the longer they sit. For the best texture, make this fairly close to when you plan to serve it.

Can I make individual servings?

Yes. Press the plain cereal mixture into greased muffin cups to make shells, then add the pumpkin mixture to the center. Let them set before lifting them out.

This is one of those desserts that looks much more complicated than it actually is. Set it on the Thanksgiving table next to the traditional pies and watch how quickly everyone realizes the pumpkin pie is actually one giant Rice Krispie treat.