Description
These Pumpkin Pie Rice Krispies Treats are a festive twist on the classic no-bake treat, combining the crunchy texture of Rice Krispies cereal with the warm flavors of pumpkin pie spice and a graham cracker crust. Perfect for fall gatherings, they are easy to prepare using simple microwave techniques and come together quickly for a fun seasonal dessert.
Ingredients
Scale
Crust Ingredients
- 4 ounces regular size marshmallows (about 16 marshmallows or 2 cups)
- 1 ½ tablespoons unsalted butter (divided from 4 tablespoons total)
- ½ teaspoon vanilla extract (divided from 1 teaspoon total)
- 1 cup rice krispies cereal
- ½ cup graham cracker crumbs
Filling Ingredients
- 6 ounces regular size marshmallows (about 24 marshmallows or 3 cups)
- 2 ½ tablespoons unsalted butter (remaining from 4 tablespoons total)
- ½ teaspoon vanilla extract (remaining from 1 teaspoon total)
- ¼ teaspoon kosher salt
- 3-4 drops orange food coloring
- 1 ½ teaspoons pumpkin pie spice
- 3 cups rice krispies cereal
Instructions
- Prepare the Pie Dish: Spray a 9-inch round pie dish or cake pan with cooking spray and set it aside to prevent sticking.
- Make the Crust Mixture: In a large microwave-safe bowl, combine 4 ounces of marshmallows and 1 ½ tablespoons of butter. Microwave on high for 45 seconds, then stir. Microwave for another 30 seconds and stir until the mixture is smooth and well combined. Stir in ½ teaspoon of vanilla extract.
- Add Cereal and Graham Cracker Crumbs: Mix in 1 cup of Rice Krispies cereal and ½ cup of graham cracker crumbs to the melted marshmallow mixture, stirring until everything is well combined and evenly coated.
- Form the Crust: Pour the mixture into the prepared pie dish. Lightly spray your hands with cooking spray and press the mixture firmly around the edge of the pan to create a 1-inch thick crust. Set aside while you prepare the filling.
- Prepare the Filling Mixture: In another large microwave-safe bowl, add the remaining 6 ounces of marshmallows and 2 ½ tablespoons of butter. Microwave on high for 60 seconds, then stir. Microwave an additional 30 seconds and stir until smooth. Stir in the remaining ½ teaspoon of vanilla extract, kosher salt, orange food coloring, and pumpkin pie spice until fully incorporated.
- Add Remaining Cereal: Add the remaining 3 cups of Rice Krispies cereal to the pumpkin-spiced marshmallow mixture and stir well, ensuring the cereal is completely coated.
- Assemble the Filling: Pour the filling mixture into the center of the pie dish over the crust. Spray your hands lightly with cooking spray and press the mixture down evenly to fill the pie center.
- Set and Serve: Allow the pie to set at room temperature for at least 30 minutes before slicing into 8 pieces. Optionally, garnish each slice with whipped cream before serving.
Notes
- Spraying your hands and the pie dish with cooking spray prevents the sticky marshmallow mixture from adhering to surfaces.
- Adjust the amount of orange food coloring to achieve your preferred pumpkin color intensity.
- For best results, use fresh marshmallows and soft butter at room temperature.
- These treats are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
- Feel free to add chopped nuts or mini chocolate chips to the filling for extra texture and flavor.
- Decorate with whipped cream or a sprinkle of cinnamon for an added festive touch.