Description
Add a seasonal twist to classic rice krispies treats with this easy and delicious recipe for Pumpkin Pie Rice Krispies Treats. A perfect fall dessert that combines the flavors of pumpkin pie spice with crispy marshmallow goodness!
Ingredients
Rice Krispies crust:
- 1 1/2 Tablespoons unsalted butter
- 2 cups (about 16) marshmallows
- 1/2 teaspoon vanilla extract
- 3 cups Rice Krispies cereal
Rice Krispies filling:
- 2 1/2 Tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice
- 3 cups (about 24) marshmallows
- 2 teaspoons orange food coloring
- 4 cups Rice Krispies cereal
- Whipped cream, for decorating (optional)
Instructions
- Make the Rice Krispies crust: Coat an 8-inch round cake pan with cooking spray. Melt butter in a saucepan over medium-low heat, add marshmallows, stir until melted. Add vanilla and Rice Krispies, mix well. Press mixture into pan to form a crust.
- Make the Rice Krispies filling: Melt butter with pumpkin pie spice in a saucepan. Add marshmallows, stir until melted. Mix in food coloring and Rice Krispies. Press mixture into crust, let cool. Serve topped with whipped cream if desired.
Notes
- In place of regular marshmallows and pumpkin pie spice, you can use Pumpkin Spice Mallows for the filling.
- Grease baking dish and utensils with butter or cooking spray to prevent sticking.
- Work swiftly when folding in the cereal after melting marshmallows.
- Press mixture into dish evenly for uniform thickness.
- Allow treats to cool completely in the pan before cutting for best results.
- Use a sharp knife dipped in hot water or butter to cut treats neatly.
- Store treats in an airtight container at room temperature for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
