Pumpkin Pie Rice Krispie Treats

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These pumpkin pie Rice Krispie treats are a fun and creative Thanksgiving or fall dessert recipe you need to try out!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 567kcal

Make the rice krispie “pie crust” first by melting the butter over low heat in a medium saucepan. Then whisk in the maple syrup until combined. Add the mini marshmallows and stir constantly until melted.
Pour in the rice krispie cereal and carefully fold in until completely coated.
Scrape this mixture into the outside rim of a pie dish (sprayed with non-stick cooking spray) and form a “crust” by pressing the rice krispie mixture into it. Set this aside to cool down a bit while you make the filling.

To make the pie filling, melt the butter over low heat. Once melted, whisk in the pumpkin pie spice, pumpkin puree and cinnamon. Once combined, add the mini marshmallows and stir until melted. Then add the orange food coloring until you reach the desired color.
Finally, gently fold in the rice krispies until completely coated.
Evenly pour the filling mixture into the center of the pie dish and press firmly into the crust to meld the two rice krispie layers together.
Let the rice krispie pie fully cool before slicing and serving. You can even pop it into the refrigerator for about 10 minutes before cutting.

Pour the cold heavy cream into a clean bowl. Use a hand or stand mixer to begin whipping the cream. Start out at medium speed. The cream will start to get frothy and bubbly. Continue beating on high for 3-4 minutes until the cream fully thickens and creates stiff peaks.
Add the powdered sugar, cinnamon and vanilla extract and beat on high again until fully incorporated.

Notes:

Make sure not to use more than the amount of pumpkin puree recommended in the recipe, otherwise, the mixture will get too soggy.
The cinnamon whipped cream yields about 2 cups of whipped cream.You won’t need all of it for topping the rice krispies but the leftovers can be stored in the refrigerator and used on top of pecan pie, apple pie, pumpkin pie, coffee and even as a fruit dip!
If you don’t care for pumpkin flavor you can just leave out the maple syrup, pumpkin spice, puree and cinnamon if you prefer. Instead, add a tablespoon of vanilla extract to each layer and just add the orange food color to create the pumpkin pie look! They will taste just like regular rice krispies but look like pumpkin pie slices!

Storage & Reheating Instructions:

Rice Krispie treats can be stored at room temperature in an airtight container for up to 2 days, or in the freezer for up to 6 weeks.
Whipped Cream should be stored in the refrigerator. It will be fresh for 2 days after being made. Make sure to cover it tightly with plastic wrap and keep it in the back of the refrigerator where it is coldest.

Other FAQ Suggestions:

What Can I Use Instead of Pumpkin Pie Spice? You can make do with a bit of cinnamon or nutmeg powder, or even make your own pumpkin spice by mixing ground cinnamon, nutmeg, ginger and cloves.
How Do I Keep the Pumpkin Pie Rice Krispie Treats From Sticking to the Pan? The easiest way to prevent the Rice Krispie treats from sticking to the pan is to spray a bit of cooking spray into the bowls, pans and even the spoons that you’re using in the process.
What Can I Use Instead of the Cinnamon Whipped Cream Topping? Not too keen on preparing a separate topping? You can just drizzle a bit of store-bought vanilla or pumpkin pie flavored frosting on each ’slice’ of the pie.