Pumpkin Pie Rice Krispie Treats Recipes

PUMPKIN PIE RICE KRISPIE TREATS

Steps:

• Spray a pie pan with a non-stick cooking spray.
• In a mixing bowl, place 2 cups of the Rice Krispie Cereal.
• Then melt approximately 1/3 of the bag of marshmallows with 1 Tablespoon of butter in the microwave in a microwave safe.
• Stir this mixture into the mixing bowl with the 2 cups of rice krispie cereal. Stir until the ingredients are thoroughly combined.
• Press this rice krispie treat mixture firmly into the bottom of the pie pan. Just line the bottom of the pie pan and make it thicker around the outside of the pan for the crust of the pie.
• Then place the remaining rice krispie cereal in a large mixing bowl.
• Then melt the remaining butter and marshmallows in a microwave safe dish. Add in the orange food coloring and stir until it's a bright orange color.
• Stir in the orange marshmallow mixture into the mixing bowl with the remaining rice krispie cereal and stir until thoroughly combined.
• Add the orange rice Krispies treats into the pie pan on top of the non-colored rice krispie treats. Press them down.
• Allow them to cool at room temperature for at least 30 minutes- 1 hour (do not refrigerate).
• Cut like a pie and top each piece with whipped cream before serving!

PUMPKIN PIE RICE KRISPIES TREATS

Steps:

• Grease a 9-inch round cake pan with cooking spray; set aside.
• Melt the butter in a large saucepan over low heat. Add the marshmallows and cook over low heat until completely melted, stirring frequently. Stir in the vanilla and cereal until evenly coated. Do not over mix.
• Press marshmallow mixture into the edges of the cake pan to form a 1-inch crust. (Use wax paper to help press without sticking. The more the cereal cools, the less sticky and easier to press.) Set aside and let cool while making the filling.
• Clean out the large saucepan to use for the filling.
• Melt butter in the saucepan over low heat. Stir in the pumpkin pie spice. Add the marshmallows and cook over low heat until completely melted, stirring frequently. Stir in the vanilla and cereal until evenly coated. Do not over mix.
• Press the marshmallow mixture into the middle of the cake pan up to the crust to form the filling. (You might not need all of the filling.) Let cool, then invert onto serving platter or cutting board.
• Slice into pie wedges and top with frosting using a star piping tip and sprinkles (optional).
• Store tightly covered for up to 5 days.

PUMPKIN PIE RICE KRISPIES TREATS

Steps:

• Coat an 8-inch round cake pan with cooking spray. Set it aside.
• Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated.
• Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
• Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated.
• Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).
• In place of the regular marshmallows and the pumpkin pie spice, you can use the Pumpkin Spice Mallows for the pumpkin filling.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

PUMPKIN PIE CRISPY RICE TREATS

Steps:

• For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
• Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
• Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
• For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
• Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.

PUMPKIN PIE RICE KRISPIE TREATS

Steps:

• Generously spray a 9×13 baking pan with non-stick spray. I used an 11×7 because I like thicker treats - go with your preference. Set pan aside.
• In a large saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat.
• Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy Rice Krispie treats). Add the cereal and stir until combined.
• Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for about 30 minutes before cutting into squares. Melt white chocolate and drizzle on top.
• Store in an airtight container up to one week. You could even cut these treats into pumpkin shapes or decorate with regular candy corns. Enjoy!