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.
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”.
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)
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.