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–+ servings

Pumpkin Pie Rice Krispie Treats

Pumpkin Pie Rice Krispie Treats in a pie plate with whipped topping.
A fun no-bake Thanksgiving dessert made with a classic Rice Krispie crust and a lightly spiced pumpkin marshmallow filling. It sets in a 9-inch pie plate and slices into wedges like pie.
Marina Sestan
Prep Time 10 minutes
Cook Time 20 minutes
Set Time 20 minutes
Total Time 50 minutes
Serving Size 6 wedges

Equipment

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

Ingredients

Rice Krispie Crust

  • 2 tablespoons butter [28 g]
  • 2 cups mini marshmallows about 100 g
  • 2 cups Rice Krispies cereal about 53 g

Pumpkin Filling

  • 3 tablespoons butter [42 g]
  • 2 tablespoons pumpkin puree about 30 g
  • ½ teaspoon pumpkin pie spice about 1 g
  • 3 cups mini marshmallows about 150 g
  • 2-3 drops orange gel food coloring
  • 3 ½ cups Rice Krispies cereal about 93 g
  • Whipped topping optional

Instructions

  • Melt 2 tablespoons [28 g] butter in a large pot over medium heat.
  • Add 2 cups [about 100 g] mini marshmallows. Stir continuously until completely melted and smooth.
  • Fold in 2 cups [about 53 g] Rice Krispies cereal until evenly coated.
  • Lightly grease a 9-inch pie plate with cooking spray. Transfer the mixture to the dish and gently press it over the bottom and up around the sides to form a crust. Set aside.
    Rice Krispie crust mixture in a pot beside the crust pressed into a pie plate.
  • In the same pot, melt the remaining 3 tablespoons [42 g] butter.
  • Stir in 2 tablespoons [about 30 g] pumpkin puree and 1/2 teaspoon [about 1 g] pumpkin pie spice until combined.
  • Add 3 cups [about 150 g] mini marshmallows and stir continuously until melted.
  • Stir in 2 drops of orange gel food coloring. Add one more drop if you want a deeper orange color.
  • Fold in 3 1/2 cups [about 93 g] Rice Krispies cereal until coated.
    Pumpkin marshmallow mixture beside orange Rice Krispie filling in a pot.
  • Immediately spoon the pumpkin mixture into the prepared crust.
    Pumpkin Rice Krispie filling pressed into the cereal crust before slicing.
  • Gently press it into an even layer, making sure the filling meets the crust around the edges so the pie holds together.
  • Let the pie set for about 20 minutes before slicing.
  • Cut into 6 wedges and add whipped topping before serving, if desired.
    Overhead view of Pumpkin Pie Rice Krispie Treats sliced into six wedges.

Notes

  • Use 100% pumpkin puree, not pumpkin pie filling.
  • Ground cinnamon can replace the pumpkin pie spice, or you can use a combination of both.
  • A small splash of vanilla extract can be added to the pumpkin mixture.
  • Rice Krispie mixture is very sticky. Lightly spray your hands, gloves, spatula, or measuring cup with cooking spray before shaping it.
  • Do not pack the cereal down too firmly. Press just enough for the crust and filling to hold their shape.
  • Rice Krispie treats continue to firm as they sit.
  • If a slice becomes firmer than you like, microwave it for about 5 to 10 seconds.
  • Add whipped topping shortly before serving.
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