Pumpkin Pie Rice Krispies Treats
- Spray a 9” round cake pan or cake pan with cooking spray and set aside.
- Add 4 ounces of marshmallows (about 16 marshmallows or 2 cups) and 1 ½ tablespoons of butter to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir to combine. Microwave for an additional 30 seconds and stir until smooth and well combined. Add ½ teaspoon vanilla.
- Add 1 cup rice krispies cereal and graham cracker crumbs to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture around the edge of the pan to create the crust. The crust should be about 1 inch thick. Set aside while you prepare the filling.
- In another large microwave-safe bowl, add the remaining 6 ounces of marshmallows (about 24 marshmallows or 3 cups) and 2 ½ tablespoons of butter. Microwave on high for 60 seconds, then stir. Microwave for another 30 seconds and stir until smooth. Stir in remaining ½ teaspoon vanilla, salt, food coloring, and pumpkin pie spice until well combined.
- Add the remaining 3 cups rice krispies cereal to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the center of the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture down to fill the center of the cake. Set the cake aside to set for at least 30 minutes before cutting into 8 slices and serving. Garnish with whipped cream if desired.
Pumpkin Pie Rice Krispies Treats
Pumpkin Pie Rice Krispies Treats transform ordinary rice krispie treats into a sweet fall-inspired treat.
- Preparation time: 10 minutes
- Time setting: 30 minutes
- Total time: 40 minutes
- It serves:8
Ingredients
- 10 ounces regular size marshmallows split (no minis)
- 4 tablespoons unsalted butter split (½ stick)
- 1 teaspoon vanilla extract divided
- 4 cups rice krispie cereal
- ½ cup graham cracker crumbs
- ¼ teaspoon kosher salt
- 3-4 drops of orange food coloring
- 1 ½ teaspoons pumpkin spice pie
Instructions
- Spray a 9” round cake pan or cake pan with cooking spray and set aside.
- Add 4 ounces of marshmallows (about 16 marshmallows or 2 cups) and 1 ½ tablespoons of butter to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir to combine. Microwave for an additional 30 seconds and stir until smooth and well combined. Add ½ teaspoon vanilla.
- Add 1 cup rice krispies cereal and graham cracker crumbs to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture around the edge of the pan to create the crust. The crust should be about 1 inch thick. Set aside while you prepare the filling.
- In another large microwave-safe bowl, add the remaining 6 ounces of marshmallows (about 24 marshmallows or 3 cups) and 2 ½ tablespoons of butter. Microwave on high for 60 seconds, then stir. Microwave for another 30 seconds and stir until smooth. Stir in remaining ½ teaspoon vanilla, salt, food coloring, and pumpkin pie spice until well combined.
- Add the remaining 3 cups rice krispies cereal to the marshmallow mixture and stir until well combined and evenly coated.
- Turn the mixture into the center of the prepared pie plate. Lightly spray your hands with cooking spray and press the mixture down to fill the center of the cake. Set the cake aside to set for at least 30 minutes before cutting into 8 slices and serving. Garnish with whipped cream if desired.
