This Pumpkin Spice “Krispie Pie” is just the beginning in a series of Thanksgiving treat ideas for kids and adults alike. 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. To make it even more unique, we’re making these treats into a pie shape – let’s be real here. Square Rice Krispie treats? So 1990s.

rice krispie pie with a yum cookie cutter

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.

rice krispie pie - plain batch first
Press the mixture against the rim of the tin – about 1 inch thick – leaving a large hole in the center for the second batch, or filling. Now, let it cool completely.
rice krispie pie - pumpkin batch in center
FILLING: Now we’re onto the second batch. Once again, melt the butter but this time add pumpkin pie spice. Once the mixture has melted add the marshmallows and stir constantly until completely melted. Stir in the orange food coloring for that brilliant, orange pumpkin color,and then stir in the Rice Krispies cereal until the it’s well-coated. Press the filling firmly into the center of the pan. How pretty does this look already?!
rice krispie pie treat drizzled with white chocolate
Once cooled, place a serving plate on top of the pan and invert the pan. Then I used Chocoley White Chocolate to drizzle on top of the Rice Krispie pie, but any melted white chocolate will do just fine.
rice krispie pie slices for Thanksgiving
You can slice these up large or small, but either way, you’ll probably want to make a second batch. That’s only if you’d like this dish to last longer than 4 minutes…A word of advice – hide the second batch. Enjoy!
rice krispie pie slices

OUR FAVES 

Photos by: Maria Hedrick Photography

Rice Krispie Pie

By TheSweetNerd  

November 3, 2017

Ingredients

Crust

1 1/2 tablespoon unsalted butter

2 cups marshmallows

1/2 teaspoon vanilla extract

3 cups Rice Krispies cereal

Filling

2 1/2 tablespoons unsalted butter

1 teaspoon pumpkin pie spice

3 cups marshmallows

2 teaspoons orange food coloring

4 cups Rice Krispies cereal

Decorating

white melting chocolate

Directions

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.

00:00

 

20 Comments

  • So fun! Love the Fall twist to these rice krispie squares and of course not making them square 🙂

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      Thanks Jennifer! I thought it was a nice way to spruce up the traditional rice krispie treat.

  • Kendall
    1 year ago

    I am absolutely going to make these for Thanksgiving- with vegan marshmallows, of course.

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      I’m sure they’ll be just as good and twice as healthy, Kendall. I would love to hear how they turn out.

  • Ryan
    1 year ago

    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.

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      It’s super easy, Ryan. Quick. Great for last minute. Have fun!

  • Lorna Umphrey
    1 year ago

    OMG, this is soooo cute! I love rice krispie treats but this is definitely taking it to another level.

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      Thanks Lorna, I love ’em too.

  • 1 year ago

    What a fun idea! These are seriously sooo cute!

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      Thanks! I think so, too. They taste just as good.

  • Ginny
    1 year ago

    These are adorable! I want to take a big bite off that tip right now!

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      Yep, that’s exactly what I did right after this pic was snapped. 🙂

  • 1 year ago

    How cute is this?! These look both adorable and delicious and I have to add these to my Thanksgiving appetizer/treat spread!

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      Yes, please do Luci! It’s nice to start off with some orange color on the table.

  • 1 year ago

    That is so much fun, rice krispie cakes were so prevalent during my childhood, love it!

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      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.

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      Thanks Lucy, I’m glad you appreciate the step-by-step. The photos always help me parse out the recipes.

  • Tessa
    1 year ago

    I’m not pumpkin’ed out yet – I’m so making this when I’m at my inlaws over Thanksgiving. Thanks!

    • Cindy "TheSweetNerd" Rodriguez
      1 year ago

      I’m not either, Tessa. I’ve got pumpkin on the brain through Thanksgiving.

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