Pumpkin pie Rice Krispie treats are such a fun treat for Thanksgiving. They are perfect for classroom parties or to just up the cuteness factor on your dessert table.
These pumpkin pie Rice Krispie treats are as cute as can be. They look like pumpkin pie, but have all of that gooey marshmallow flavor we know and love.
The best part is that they are super simple to make. Just add a little bit of orange food coloring to your melted marshmallows before stirring in the cereal.
Then, press the mixture into a couple of greased pie plates. Decorate with a little bit of frosting and voila!
Everyone will be so impressed.
They are perfect for the kiddos (and adults) for Thanksgiving. Or they are a way to bring a little pumpkin pie flare to the table if your family doesn’t like actual pumpkin pie.
Carlee’s Tips and Tricks
If you want to add a little bit of pumpkin pie spice to the mix, you can. Just stir it into the melted butter before you add the marshmallows.
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That will help you to get it even distributed when you are melting everything together. Use somewhere between ½-1 teaspoon of spice to give these treats a boost of flavor.
If you don’t have pie plates, press the mixture out in a 9×13-inch pan instead. Cut them into squares and pipe a dollop of frosting on top for pumpkin pie bars.
You can use a couple of drops of brown food coloring to the frosting to get the tan pie crust color if you don’t want to use peanut butter. We just really like the flavor of peanut butter in recipes.
For another cute Thanksgiving themed treat, try making chocolate turkey Rice Krispie treats too. Having both would make for a really adorable dessert table.
Pumpkin Pie Rice Krispie Treats
Ingredients
Rice Krispies
- ½ cup butter
- 10 oz marshmallows
- orange food coloring
- 6 cups Rice Krispie cereal
- 1 teaspoon pumpkin pie spice optional
Frosting
- ½ cup butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons milk or water
- ¼ cup creamy peanut butter optional
Instructions
- Spray two pie pans with nonstick spray and set aside.
- Melt the ½ cup butter in a large pot over medium-low heat. If desired, add the 1 teaspoon pumpkin pie spice.
- Add the 10 oz marshmallows and continue to stir until they are completely melted. Then, turn off the heat.
- Start by adding a couple of drops of orange food coloring. Stir until incorporated. Continue to add the food coloring a drop or two at a time until the color resembles pumpkin pie.
- Add the 6 cups Rice Krispie cereal and stir to coat.
- Press into the prepared pans and spread. Use a measuring cup with the bottom sprayed with non stick cooking spray to flatten the Rice Krispies evenly.
- Let cool until set, about one hour. Then invert onto a cutting board and cut into 8 wedges like you would cut a pie. (Alternatively, you can cut them in the pan.)
- In a medium sized mixing bowl, beat the softened ½ cup butter until lump free.
- Add the 1½ cups powdered sugar and 1 teaspoon vanilla extract, beating until fully incorporated. Add just enough milk or water to make it smooth, the beat until light and fluffy.
- Use about ⅓ of frosting to pipe a dollop of frosting onto each slice to look like whipped cream on a piece of pie.
- Either whip in ¼ cup creamy peanut butter or a drop of brown food coloring to tint the remaining frosting for the crust. Pipe in a zigzag line or tight swirls around the edge to look like the crust.
- These rice krispie treats can be stored in an airtight container at room temperature. They taste best within three days of being made.
Notes
Video
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