Pumpkin Pie Rice Krispie Treats
Serves 8
10 mins prep
30 mins cook
40 mins total
The perfect no bake, pumpkin pie alternative for Thanksgiving dinner!
2 servings
For the crust
For the filling
Garnish
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Spray a 9 inch springform pan with cooking spray; or use a cake pan with tall sides
To make the crust:
In a large pot melt the butter over low heat. Add the marshmallows and stir until melted. Take off the heat, Add in the maple syrup and Rice Krispies and stir until well combined.
Pour into the pan. I like to spray my hands lightly with cooking spray at this point so the mixture doesn’t stick. Working quickly press the “crust” around the sides. I like to use a mug or measuring cup to get smooth sides, just press it gently into the Rice Krispies to smooth it out, also pressing down on the top so it doesn’t come up over the sides. There will be a hole in the middle for the filling.
Prepare the filling:
I use the same pot, I just quickly rinse and wipe it out. Melt the butter for the filling over low heat.
Add the marshmallows and stirring continuously just until the marshmallows are melted. Take off the heat and add the orange food coloring until it’s to your desired color and add the pumpkin pie spice, stir to incorporate. Add the Rice Krispies and stir everything together until will coated. Pour into the middle of the pan.
Spray the back of a spatula with non-stick spray and use it to press down the filling until it’s all even. Let cool completely before slicing, or it will fall apart. To help it set faster, pop it in the fridge for 15 minutes.
Slice the pie, top the slices with whipped cream or frosting, and orange sugar or fall sprinkles, if desired.
