Pumpkin Pie Rice Krispies Treats Recipe

These Pumpkin Pie Rice Krispies Treats are a playful and easy dessert for autumn. They combine classic gooey marshmallow Rice Krispies treats shaped to resemble a pumpkin pie, complete with a golden crust, a pumpkin-spiced center, and a dollop of whipped topping. They’re ideal for Thanksgiving, fall gatherings, classroom parties, or anytime you want a seasonal treat that’s quick to make and doesn’t require the oven.

Slice of rice krispie treats shaped like a pumpkin pie, with a topping of whipped cream, on a small white plate.

Why You’ll Love This Recipe

This version of Rice Krispies treats brings a cozy fall flavor without masking the nostalgic sweet, marshmallow taste. A hint of pumpkin and pumpkin pie spice adds seasonal warmth while the orange-colored center gives each wedge the look of a mini pumpkin pie. Serve them as wedges topped with whipped cream for an adorable dessert that’s easy to transport and share.

Ingredients You Will Need

Ingredients needed to make rice krispies, along with pumpkin filling and spice, on a white marble table.

butter: helps melt the marshmallows and gives the cereal mixture a rich flavor.
mini marshmallows: create the sweet, gooey base that holds the crust and filling together.
Rice Krispies cereal: provides the crisp texture for both crust and filling.
pumpkin puree: adds pumpkin flavor and moisture to the filling.
pumpkin pie spice: gives the filling its warm fall spice notes.
orange gel food coloring: colors the filling to resemble pumpkin pie.
whipped topping (optional): finishes each wedge and enhances the pie-like presentation.

For exact amounts and the printable recipe card, see the recipe section below.

Variations

Omit the pumpkin puree: You can skip the pumpkin puree and still get fall flavor from the pumpkin pie spice. Add a splash of vanilla extract if you like.
Use cinnamon: If you don’t have pumpkin pie spice, cinnamon alone or cinnamon mixed with a small pinch of nutmeg will work well.
Pumpkin marshmallows: If available, pumpkin-flavored marshmallows can boost the pumpkin flavor for the filling. Use regular marshmallows for the crust to keep it lighter in color.
Adjust the color: Start with 2 drops of orange gel food coloring and add more if you prefer a brighter hue.

How to Make Pumpkin Pie Rice Krispies Treats

Melted marshmallows and butter in a large saucepan.

Melt 2 tablespoons butter in a large pot over medium heat. Add 2 cups mini marshmallows and stir until melted and smooth.

Rice Krispie cereal mixed together in a large saucepan.

Remove from heat and gently fold in 2 cups Rice Krispies cereal until evenly coated.

Ring of rice krispies shaped into a ring, pressed into a white pie plate.

Lightly spray an 8- or 9-inch pie plate with cooking spray. Press the cereal mixture around the outer edge of the plate to form the crust. Set aside.

Pumpkin puree stirred into melted butter, in a large saucepan.

In the same pot, melt 3 tablespoons butter over medium heat. Stir in 2 tablespoons pumpkin puree and 1/2 teaspoon pumpkin pie spice until combined.

Marshmallows, butter, and pumpkin puree, mixed with orange food gel, in a large bowl.

Add 3 cups mini marshmallows and stir continuously until completely melted and smooth. Stir in 2 drops orange gel food coloring, adding a third drop if you prefer a deeper color.

Marshmallows and rice krispies mixed together with pumpkin and butter mixture.

Remove from heat and fold in 3½ cups Rice Krispies cereal until evenly coated.

Whole pie of krispie treats in a pie plate, before cutting, on a marble table.

Press the orange Rice Krispies filling into the center of the prepared crust, forming an even layer that meets the crust along the edges.

Whole pie of krispie treats in a pie plate, after cutting, on a marble table.

Allow the pie to rest about 20 minutes before slicing. Cut into 6 wedges and top with whipped topping if desired.

Tips

Grease your hands: Lightly spray your hands or wear lightly greased disposable gloves to prevent sticking while pressing the cereal into the pie plate.
Work while warm: Shape the crust and filling while the mixtures are still warm and pliable. They firm up as they cool.
Don’t press too hard: Press just enough to hold the shape; pressing too tightly makes the treats dense and hard.
Spray measuring cups: A light coating of cooking spray on measuring cups makes scooping sticky marshmallows easier.
Serve fresh: Rice Krispies treats get firmer over time, so they’re best when served fresh and still slightly gooey. Reheat a single slice in the microwave for 5–10 seconds if you want to restore softness.

FAQs

Can I make these without pumpkin puree?

Yes. You can omit the pumpkin puree and still enjoy pumpkin spice flavor by using pumpkin pie spice. A little vanilla extract can also enhance the taste.

Do these taste like pumpkin pie?

They have a light pumpkin spice profile but still maintain the classic marshmallow Rice Krispies flavor. The pumpkin elements add seasonal warmth rather than replicate a traditional pumpkin pie exactly.

Why did my Rice Krispies treats turn out hard?

Overheating the marshmallows or pressing the mixture too firmly can make treats hard. Melt marshmallows until just smooth and press gently when forming the crust and filling.

Storage

Store leftover Pumpkin Pie Rice Krispies Treats in an airtight container at room temperature for 2–3 days. If adding whipped topping, wait to add it until serving. Treats will firm up over time; microwave an individual wedge for 5–10 seconds to warm and soften before serving.

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