Cindy "TheSweetNerd" Rodriguez Happy Thanksgiving!! These Rice Krispies with Pumpkin Spice are such a huge hit on the holiday table, and no better place to stuff your face than the Thanksgiving table. Rice Krispies are so reliable, and when mixed with the right amount of sweet ingredients and a dash of fall, these babies become sublime. Before your eyes roll at another “pumpkin” flavored treat – I’ve seen everything from bagels to beer this time of year – pumpkin spice in this Rice Krispie Pie recipe isn’t the star of the show. There’s a balancing act between marshmallows, white chocolate, and pumpkin spice. Sliced into pie shapes, watch it give the classic pumpkin pie a run for its money!
THE RICE KRISPIE PIE CRUST AND ITS YUMMY FILLING
This recipe will be split into two batches of the Rice Krispie treat mixture: one for the “crust” and one for the “filling.”
CRUST: First, you’re going to whip up a batch of your go-to Rice Krispie Original recipe. Add the butter to a medium saucepan over medium heat. Once the butter has melted, add the marshmallows, stirring constantly, until the marshmallows are melted. I always add a dash of vanilla to enhance the flavor, and then stir in the Rice Krispies cereal. Line the 8-inch round pan with plastic wrap and leave enough so that you can easily pull up the pie from the tin after it has set. You’ll thank yourself later.
OUR FAVES
- People Magazine, 2017 Pumpkin Products
- Chocoley, White Chocolate Melts
- Kellogg, Rice Krispie Cereal
Photos by: Maria Hedrick Photography
Crust 1Coat an 8-inch round pan with cooking spray. Set it aside. 2Add the butter to a medium saucepan set over medium 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. 3Transfer 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 filing. Filling 1Add 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. 2Press 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. 3In a microwaveable bowl, microwave white melting chocolates for 30 second intervals until smooth. 4Slice the pie into wedges and drizzle with melted white chocolate.Directions
By
LET’S BAKE TOGETHER!
Don’t Miss A Recipe
So fun! Love the Fall twist to these rice krispie squares and of course not making them square 🙂
Thanks Jennifer! I thought it was a nice way to spruce up the traditional rice krispie treat.
I am absolutely going to make these for Thanksgiving- with vegan marshmallows, of course.
I’m sure they’ll be just as good and twice as healthy, Kendall. I would love to hear how they turn out.
This is super simple – actually a lot less work than I thought once I finished reading the recipe! It looks gorgeous too. Cannot wait to try.
It’s super easy, Ryan. Quick. Great for last minute. Have fun!
OMG, this is soooo cute! I love rice krispie treats but this is definitely taking it to another level.
Thanks Lorna, I love ’em too.
What a fun idea! These are seriously sooo cute!
Thanks! I think so, too. They taste just as good.
These are adorable! I want to take a big bite off that tip right now!
Yep, that’s exactly what I did right after this pic was snapped. 🙂
How cute is this?! These look both adorable and delicious and I have to add these to my Thanksgiving appetizer/treat spread!
Yes, please do Luci! It’s nice to start off with some orange color on the table.
That is so much fun, rice krispie cakes were so prevalent during my childhood, love it!
Me too, brings me right back to the eighties (did I just age myself?) Hope you enjoy going back in time, Brian!
I love your flavour profile here and your step by step images are very handy.
Thanks Lucy, I’m glad you appreciate the step-by-step. The photos always help me parse out the recipes.
I’m not pumpkin’ed out yet – I’m so making this when I’m at my inlaws over Thanksgiving. Thanks!
I’m not either, Tessa. I’ve got pumpkin on the brain through Thanksgiving.