These Pumpkin Pie Rice Krispie Treats can be whipped up in about 15 minutes or less, which is my kind of recipe! And, I love that you can make them look like an actual pumpkin pie by pressing the mixture into two 9-inch pie pans and cutting them into slices for serving. One caveat — you may not want to make this treat after school, like I did. Almost all of one of my “pies” disappeared before I could even take these pictures for you!
For the “crust” of the pie, I made a half batch of regular rice krispie treats. For the “filling”, I used a full batch of Pumpkin Pie Rice Krispie Treats. Using the two different recipes give the effect of the crust and filling.
Just like you add a dollop of whipped cream to Pumpkin Pie, you can add a dollop of icing to these Pumpkin Pie Rice Krispie Treats. I simply piped purchased vanilla icing on top of the slice of “pie”.
For the “crust”:
1 1/2 tablespoons butter
1/2 10oz bag of marshmallows (about 20 large marshmallows)
3 cups of Rice Krispies
For the “filling”:
3 tablespoons butter
3 tablespoons canned pureed pumpkin
1 10oz bag of marshmallows
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla
6 cups of Rice Krispies
Vanilla icing (optional)
For the “crust”: Melt butter over low heat in a large pot. Add marshmallows, stirring, until marshmallows are completely melted. Add cereal, mix well. Press into the bottom and sides of two greased 9-inch pie pans.
For the “filling”: Melt butter over low heat in a large pot. Stir in pumpkin. Add marshmallows, stirring, until marshmallows are completely melted. Stir in pumpkin pie spice and vanilla. Let mixture cool until room temperature. Add cereal, mix well. Press on top of the pie “crust”.
Cool completely. Cut into slices for serving. Top with vanilla icing, if desired.