Pumpkin Pie Rice Krispie Treats
Pumpkin Pie with a krispy twist. Top these off with whipped cream and a pinch of cinnamon.
I saw this amazing looking photo of this rice cereal treat using layers of different colors to resemble a pumpkin pie. I knew we had to try these and put my own spin on it. My plan was to create a pumpkin square vibe instead of the pie. My Aunt Cookie used to make these every year for Thanksgiving and they just remind me of a very special time. These can really be a treat for any time of the year because they have such a warm nutty flavor with this refreshing burst of whipped cream. It makes me wonder why we haven’t used whipped cream on these treats before? With every bite you will experience flavor and you already know I packed these with extra marshmallows for an even chewier texture. Let’s talk about it!
We made this as a part of a test of four pumpkin spice desserts.
To see how they stack up, read on here:
Which Dessert Do You Think Pumpkin Spices The Best?
You can see the other three pumpkin spice recipes here:
Pumpkin Spiced Kettle Corn
Pumpkin Spiced Biscotti
Pumpkin Spice Brownies
I filmed this recipe for video testing out which desserts will pumpkin spice and this one was my very favorite. The dessert has such a fun burst of spice, but still holds true to the bite and mouthfeel of a homemade Rice Krispie treat. My criteria for testing the recipes were just that. Will it still give your the same bite as the original? YES!
I started with the base layer that I knew had to be something a bit different than the traditional method. Browned butter is a delicious elevated flavor that pairs wonderful with spice, so I knew this was the way. Take a little time to really let these firm up before adding the next layer. It seemed to take a while to cool down if you work too fast.
For the pumpkin filling layer, it’s very straightforward. Repeat the same process as the base layer, but add food coloring and spice. I almost added canned pumpkin to this, but I felt like it would prevent the final dessert from setting correctly. The end result ends up looking so ultra fantastic when you pop the bars out, cut them up and top with whipped cream. I would serve these right away and only top the ones you’d like to eat with whipped cream because it will deflate and melt into the rice krispie. I will still eat those ones.
I love how rice cereal and marshmallows can really help you create any shape or design you’re looking for. I can’t wait to see what the 12T audience thinks about these and what more we can create like this in the future. Enjoy your pumpkin spice season!
Pumpkin Pie Rice Krispie Treats
Allergens: Milk
Diet: Gluten-Free
For "crust""
- 1/4 cup salted butter, browned
- 2 cups mini marshmallows
- 2 cups Rice Krispies cereal
For "filling":
- 1/3 cup salted butter
- 3 cups mini marshmallows
- Orange food coloring *optional*
- 1 teaspoon pumpkin pie spice, plus extra for garnish
- 4 cups Rice Krispies cereal
- Whipped cream can, for serving
Preparation
- Grease a 9x9 baking dish and set aside.
- For the crust layer, heat a pan over medium heat with the butter until it starts to turn golden, then add marshmallows until melted, then fold in the rice krispies. Spat the mixture into the prepared 9x9 and evenly flatten. Set aside to cool.
- For the filling layer, melt the butter in the pot, then once it's melted add the pumpkin pie spice and a few drops of orange food coloring. Add marshmallows until melted then fold in the rice krispies. Spat the mixture over the crust layer and evenly pat.
- To serve, cut into 16 squares, then top each square with a dollop of whipped cream and a dash of pumpkin spice or cinnamon.
Recipe adapted from Cooking Classy