Mini pumpkin pie rice krispie treats are the perfect no bake pumpkin dessert for fall and thanksgiving! Kids and adults both love these rice krispie pumpkin treats!
Additional Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: mini pumpkin pie rice krispie treats, pumpkin rice krispie treats, rice krisipe treats
Servings: 12+ pumpkin pie rice krispies
Author: Beth
Ingredients
Outside of the pumpkin pie “the crust”
1 ½bagsmini marshmallows16 oz bags
5tbspbutter
6cupsrice krispies
Inside of the pumpkin pie "the filling"
½bagmini marshmallows16 oz bag
3tbspbutter
1tsppumpkin pie spice
3cupsrice krispies
orange gel food coloring
Instructions
The “crust”
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.
The “pumpkin pie filling”
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.