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Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats: A Fun Fall Delight

Pumpkin Pie Rice Krispies Treats are a delightful and festive dessert that captures the classic flavor of pumpkin pie in a fun, no-bake form.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 tablespoons Unsalted Butter Provides richness and moisture; substitute with margarine if desired.
  • 2 cups Marshmallows Key for binding and chewy texture; fresh, soft marshmallows work best.
For the Filling
  • 2.5 tablespoons Butter Adds flavor and helps meld the filling together; can be adjusted for richness.
  • 3 cups Marshmallows Essential for creating the gooey center; mini marshmallows can replace regular ones.
  • 1 teaspoon Pumpkin Pie Spice Infuses the seasonal flavor; substitute with a mix of cinnamon, nutmeg, and ginger if unavailable.
  • a few drops Orange Food Coloring Enhances visual appeal, mimicking pumpkin pie color; it's optional.
  • 4 cups Rice Krispies Cereal Basis for texture; any puffed rice cereal could be used instead.
For Decoration
  • to taste Whipped Cream Optional for topping; use whipped coconut cream for a dairy-free version.

Equipment

  • 8-inch round cake pan
  • Saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Coat an 8-inch round cake pan with cooking spray. Melt 1 1/2 tablespoons of unsalted butter in a saucepan over medium-low heat. Add 2 cups of marshmallows and stir until melted, about 2–3 minutes. Mix in a splash of vanilla extract and fold in 3 cups of Rice Krispies. Press mixture into the bottom of the pan and cool.
  2. Make the Filling: Melt 2 1/2 tablespoons of butter with 1 teaspoon of pumpkin pie spice in the same saucepan. Stir in 3 cups of marshmallows until melted, about 2–3 minutes. Optionally, mix in orange food coloring, then fold in 4 cups of Rice Krispies and press into the crust layer.
  3. Serve: Allow to cool in the pan for 30–45 minutes. Invert onto a serving plate, cut into wedges using a sharp knife dipped in hot water, and garnish with whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

These treats can be made ahead and stored at room temperature for up to 4-5 days. For maximum freshness, consider freezing them for up to 2 months.

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