Pumpkin Pie Rice Krispie Treats

These pumpkin pie Rice Krispie treats are adorable, delicious, and perfect for fall—no baking required!

30 min Serves 12 Medium American

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These fun no-bake treats feature a classic Rice Krispie crust shaped into mini pie shells, filled with a pumpkin-spiced orange layer, and topped with whipped cream. They're easy to make in a muffin tin and perfect for Halloween or Thanksgiving gatherings.

Ingredients

7 cups (300g) mini marshmallows

6 Tbsp (86g) butter

6 cups rice krispies

3 ½ cups (150g) mini marshmallows

3 Tbsp (43g) butter

1 tsp pumpkin pie spice

3 cups rice krispies

orange gel food coloring

Cool Whip or Whipped Cream (for topping)

Directions

Lightly grease a standard muffin tin with butter or non-stick cooking spray and set it aside.

In a large pot over low heat, melt 6 Tbsp butter with 7 cups mini marshmallows, stirring now and then until smooth. Take off the heat, then stir in 6 cups rice krispies until evenly coated.

Using a large cookie scoop, drop the mixture into each muffin well. Spray the outside of a 1/4-cup measuring cup with non-stick spray and press it into the center to create a hollow cup—push firmly so the indentation holds.

In a medium pot over low heat, melt 3 Tbsp butter, 3½ cups mini marshmallows, and 1 tsp pumpkin pie spice, stirring until smooth. Remove from heat, then add orange gel food coloring a little at a time until you like the color. Mix in 3 cups rice krispies until coated. Use a cookie scoop to fill each crust with this pumpkin mixture, pressing it down gently with your fingers.

Let the treats cool completely in the pan before carefully removing them. Top each one with a dollop of Cool Whip or whipped cream when serving.