Pumpkin Pie Rice Krispie Treats is the perfect no bake pumpkin dessert recipe for fall festivities and Thanksgiving celebrations. Soft, chewy, and pumpkin spiced, these sweet treats are filled with the classic Krispie treat ingredients with a seasonal spin.
Jump to Recipe
Our Pumpkin Pie Rice Krispie Treats recipe is the perfect no-bake fall and Thanksgiving dessert. They are made just like the traditional cereal treats, but with a seasonal spin.
It is so quick and easy to prepare this pie, complete with the best Rice Krispie treat crust and pumpkin spice flavored filling in every slice.
Easy Pumpkin Pie Rice Krispies Treats
Making Pumpkin Pie Spice Rice Krispie Treats is my favorite way to serve a slice without any fuss because I forgo the dough!
Full of fall flavor and plenty of crunch, this twist on classic Rice Krispies treats recipe creates the classic soft and chewy treat but presses it into a 9 inch round cake pan as if pretending to be a pie!
The simple pie crust is made by coating the rice cereal in a buttery marshmallow mixture, then molding it along the inside of a circular pan and leaving the middle empty for filling.
The filling contains orange food coloring plus pumpkin pie spice, and is set in the center of the outer Krispie treat crust – it’s the fastest way to prepare fall’s most famous dessert and cuts the cook time from multiple hours to mere minutes.
Why We Love This Rice Krispie Treat Pumpkin Pie Recipe
- Quick and easy to make.
- Only uses 5 ingredients plus food coloring.
- No rolling, no fancy equipment, and no oven needed!
- No-bake “look-alike” recipe is so much faster than cooking an actual cake or pie.
- Perfect for Thanksgiving, Friendsgiving, fall parties, and picky eaters.
Other Easy Fall Dessert Recipes
Ingredients
- Rice Krispies cereal: You can use the name-brand cereal or any puffed rice cereal.
- Maple extract
- Marshmallows
- Unsalted butter
- Pumpkin pie spice
- Red food coloring
- Yellow food coloring
Substitutions and Additions
- Grab Your Garnish: Add mini marshmallows, a squirt of whipped cream, fall colored sprinkles, or Halloween candy on the top of each piece of pie.
- Make Them Mini: You can make a batch of mini pumpkin pies by pressing your crust and pie filling into muffin tins instead of a single cake pan.
Recommended Tools
- Saucepan
- 9-inch cake pan
- Mixing spoon
- Parchment paper
See Full Recipe Card Below
Jump to RecipeHow to Make Pumpkin Pie Rice Krispie Treats
- Create The Crust: Pour the marshmallows into the melted butter and mix until melted. Stir in maple extract, remove from heat, and stir in Rice Krispies until coated.
- Pour Crust In The Pan: Pour the “crust” in the pan and press the mixture along the perimeter.
Pro Tip: The crust should be about an inch thick. Make sure to leave the middle of the pan empty for the “filling”. - Prepare The Pie Filling: Pour the marshmallows into the melted butter and mix until melted. Stir in pumpkin pie spice and yellow and red food coloring.
- Pour The Filling In The Pan: Pour the pie filling into the center of the crust, pressing down until flat.
Pro Tip: Make sure to leave the one inch crust around the outside. - Slice and Serve: Allow the pie to set for 15 minutes, then cut into 8 pieces. Enjoy!
Tip From Our Recipe Developer
- Make sure to use low heat and not turn it past medium! If marshmallows are heated too quickly, the sugar in the marshmallows will turn into candy which means when they cool, they will be hard.
- When pressing the Rice Krispie mixture into the cake pan, spray a piece of parchment paper with cooking spray and press down with the parchment paper. This prevents the mixture from sticking to your hands or a spatula.
- You can use orange food coloring instead of red and yellow.
- When you combine the Rice Krispies and marshmallow mixture, don’t overmix it. You want to gently fold the cereal into the mixture and then stop once coated.
Storage
- To Store: Store your pie in an airtight container at room temperature for up to 5 days. Garnish just before serving.
Other Easy Rice Krispie Treat Recipes
- S’mores Rice Krispie Treats
- Grinch Rice Krispie Treats
- Reindeer Rice Krispies Treats
- Frankenstein Rice Krispie Treats
- Christmas Tree Rice Krispie Treats
- Peanut Butter Rice Krispie Treats
- Watermelon Rice Krispie Treats
- Chocolate Rice Krispie Treats
- Chocolate Dipped Rice Krispie Treats
Pumpkin Pie Rice Krispie Treats
Serves — 8
Pumpkin Pie Rice Krispie Treats is the perfect no bake pumpkin dessert recipe for fall festivities and Thanksgiving celebrations. Soft, chewy, and pumpkin spiced, these sweet treats are filled with the classic Krispie treat ingredients with a seasonal spin.
Prep Time 25 minutes
Set Time 15 minutes
Total Time 40 minutes
Ingredients
Crust
- 3 cups rice krispies (or puffed rice cereal)
- 1 teaspoon maple extract
- 18 marshmallows
- 1½ tablespoons unsalted butter
Pie Filling
- 4 cups rice krispies (or puffed rice cereal)
- 2 teaspoons pumpkin pie spice
- 25 marshmallow
- 2½ tablespoons unsalted butter
- Red food coloring
- Yellow food coloring
Instructions
Crust
- In a saucepan, melt the 1 1⁄2 tbsp butter on medium/low heat.
- Once butter is completely melted, stir in 16 marshmallows and mix until melted.
- Mix in the maple extract. Stir until fully combined.
- Remove from heat and stir in 3 cups of rice krispies. Stir until rice krispies are fully coated.
- In a 9 inch cake pan, pour the “crust” in and press the mixture against the side of the pan (About an inch thick). Make sure to leave the middle of the pan empty for the “filling”.
Pie Filling
- In a saucepan, melt 2 1⁄2 tbsp butter on medium/low heat.
- Once butter is completely melted, stir in 25 marshmallows and mix until melted.
- Stir in pumpkin pie spice and 5 drops yellow food coloring and 3 drops red. Mix until fully incorporated.
- Remove from heat and stir in 4 cups of rice krispies. Stir until rice krispies are fully coated.
- Pour filling into the center of the cake pan, pressing down until flat, leaving the one in crust around the outside.
- Allow to set for 15 minutes, then cut into 8 pieces (just like you would a pie)
Jenn’s Notes
Storage:
Store your pie in an airtight container at room temperature for up to 5 days. Garnish just before serving.
Tips:
- Make sure to use a low heat and not turn it past medium! If marshmallows are heated too quickly, the sugar in the marshmallows will turn into candy which means when they cool, they will be hard.
- When pressing the Rice Krispie mixture into the cake pan, spray a piece of parchment paper with cooking spray and press down with the parchment paper. This prevents the mixture from sticking to your hands or a spatula.
- You can use orange food coloring instead of red and yellow.
When you combine the Rice Krispies and marshmallow mixture, don’t overmix it. You want to gently fold the cereal into the mixture and then stop once coated.
Nutrition Info
Calories: 265kcal | Carbohydrates: 52g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 160mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 1806IU | Vitamin C: 16mg | Calcium: 7mg | Iron: 8mg
In the “filling” description, you left off adding rice krispies. You may want to go back and edit that! Looks delicious though, can’t wait to try!!