Butter or spray a regular sized muffin pan with non-stick cooking spray. Set aside.

Melt butter and marshmallows in a large pot over low heat. Stir occasionally until melted and well-blended. Remove from the heat and immediately add the rice krispies. Mix until everything is well coated.

Using a large cookie scoop, scoop rice krispies into each muffin well. Use a 1/4 measuring cup sprayed with non-stick cooking spray on the outside to make an indentation in the middle of each muffin cup. This is where the “pumpkin filling” will go. Don’t be afraid to push firmly to get a nice indentation.

Melt butter, marshmallows, and pumpkin pie spice in a medium pot over low heat. Stir occasionally until melted and well-blended. Remove from the heat and add orange gel food coloring - adding enough until you get your desired color. Mix until combined.  Add the rice krispies and mix until everything is well coated. Using a cookie scoop, scoop “pumpkin pie filling” into each “crust”. Use your fingers to press the filling into the crust.

Allow the rice krispies to cool before removing them from the muffin pan. Top each pie with a dollop of cool whip before serving.