Pumpkin Rice Krispie Treats
These Pumpkin Rice Krispy Treats are the perfect addition to your Thanksgiving dessert table!
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Wow your guests this year with a fun twist on traditional pumpkin pie! I know my kids will not touch pumpkin pie with a 10 foot pole, but they definitely love Rice Krispie Treats!
This “pie” is no bake, kid friendly, and super easy to throw together for a last minute dessert! Pumpkin Pie Rice Krispie Treats would be a great potluck dish to bring to someone’s house for Thanksgiving dinner. Your friends and family will be so impressed!
More dessert ideas for your gathering here
If you love this recipe, check out Rice Krispie Treat Turkey Legs! They are a huge hit with kids.
Grab more Thanksgiving ideas here!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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You’ll need the Rice Krispie Treat basics plus a little pumpkin pie spice and maple syrup.
- Equipment– A 9″ springform pan is best because it easy to remove your pie. You could also use a pie dish or a cake pan.
- Unsalted butter
- Maple syrup-for that fall flavor you want.
- Marshmallows– you can use large or mini marshmallows, whatever you have on hand.
- Rice Krispies– of course!
- Pumpkin pie spice– if you are not a pumpkin fan, you can omit this ingredient.
- Orange food coloring– just a few drops to make it look like pumpkin pie.
- For garnish– whipped cream and orange sugar or sprinkles, optional though, you can decorate however you’d like.
How to make Pumpkin Pie Rice Krispie Treats
Prepare the pie “crust”
- To a large pot or sauce pan, on the stove, add butter and let that melt over low heat, so the butter doesn’t burn.
- Add in the marshmallows and stir until melted. Add in the maple syrup and Rice Krispies, mix until well incorporated.
- Spray a springform pan or pie plate with non-stick spray. Add the Rice Krispies to the pan and form the crust along the outside edge. I like to spray a coffee mug or large measuring cup with non-stick spray and use that to smooth the sides and press the crust into the sides of the pan. You’ll also want to press lightly on the top so the crust doesn’t come up over the sides.
- You’ll have a hole in the middle for the pie filling. Let the crust cool while you prepare the filling.
Prepare the “filling”
For the filling you’ll basically repeat the same steps as above. I quickly rinse out the same pan and use that again for minimal dishes. 😉
- To a large pot or sauce pan add butter and melt it over low heat.
- Add in marshmallows and stir constantly until melted and smooth. Add in the pumpkin pie spice and a few drops of the orange food coloring and stir together.
- Take the pot off of the heat and add in the Rice Krispies. Stir together until fully coated in the marshmallow mixture.
- Transfer the mixture to the springform pan and press into the middle. Spray a spatula with non-stick spray and use that to press in the filling until the pie is even.
Let the pie cool completely before slicing, or it might fall apart. You can throw it in the fridge for 15 minutes to firm it up fast, if you’re in a hurry.
Cut into pie slices and serve with a dollop of whipped cream and sprinkles.
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Tips and Suggestions
- You can make the Rice Krispie Treats the day ahead: Prepare the pie as directed. After it cools completely, wrap it very well in plastic wrap and store in the fridge. When you are ready to serve, let it come to room temperature, slice, garnish, and serve.
- Store leftovers tightly wrapped in plastic wrap or in an airtight container on the counter or in the fridge up to 2 days.
- You can freeze this up to 4 months! Prepare the pie, wrap very well in plastic wrap and then foil and freeze. Let the pie come to room temperature on the kitchen counter (unwrapped) before serving.
Thanksgiving Recipes
- Cheesecake Dip
- Crock Pot Turkey with Cranberry Sauce
- Mashed Potatoes
- Green Bean Casserole
- Texas Sheet Cake
- Slab Cherry Pie
- Creamy Mac and Cheese
- Crock Pot Peach Cobbler
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Pumpkin Pie Rice Krispie Treats
Ingredients
For the crust
- 2 tbsp unsalted butter
- 1 tsp maple syrup
- 16 large marshmallows or 2 cups mini marshmallows
- 3 cups Rice Krispies
For the filling
- 3 tbsp unsalted butter
- 1 tsp pumpkin pie spice
- 25 large marshmallows or about 2 1/2 cups mini marshmallows
- 3 1/2 cups Rice Krispies
- Orange food coloring
Garnish
- whipped cream
- orange sanding sugar or sprinkles
Instructions
- Spray a 9 inch springform pan with cooking spray; or use a cake pan with tall sides
To make the crust:
- In a large pot melt the butter over low heat. Add the marshmallows and stir until melted. Take off the heat, Add in the maple syrup and Rice Krispies and stir until well combined.
- Pour into the pan. I like to spray my hands lightly with cooking spray at this point so the mixture doesn’t stick. Working quickly press the “crust” around the sides. I like to use a mug or measuring cup to get smooth sides, just press it gently into the Rice Krispies to smooth it out, also pressing down on the top so it doesn’t come up over the sides. There will be a hole in the middle for the filling.
Prepare the filling:
- I use the same pot, I just quickly rinse and wipe it out. Melt the butter for the filling over low heat.
- Add the marshmallows and stirring continuously just until the marshmallows are melted. Take off the heat and add the orange food coloring until it’s to your desired color and add the pumpkin pie spice, stir to incorporate. Add the Rice Krispies and stir everything together until will coated. Pour into the middle of the pan.
- Spray the back of a spatula with non-stick spray and use it to press down the filling until it’s all even. Let cool completely before slicing, or it will fall apart. To help it set faster, pop it in the fridge for 15 minutes.
- Slice the pie, top the slices with whipped cream or frosting, and orange sugar or fall sprinkles, if desired.
Video
Notes
- You can make the Rice Krispie Treats the day ahead: Prepare the pie as directed. After it cools completely, wrap it very well in plastic wrap and store in the fridge. When you are ready to serve, let it come to room temperature, slice, garnish, and serve.
- Store leftovers tightly wrapped in plastic wrap or in an airtight container on the counter or in the fridge up to 2 days.
- You can freeze this up to 4 months! Prepare the pie, wrap very well in plastic wrap and then foil and freeze. Let the pie come to room temperature on the kitchen counter (unwrapped) before serving.
