There is something about the first cool days of September that makes me want to bring pumpkin spice into the kitchen. By October, I’m fully committed, and honestly, I’m usually still making pumpkin recipes well into November. These Pumpkin Spice Rice Krispie Treats fit right into that cozy stretch of the year.
Instead of making traditional pumpkin rice krispie bars or squares, this recipe turns the classic marshmallow treat into an adorable pumpkin pie. A plain, buttery Rice Krispie layer forms the “crust,” while a lightly orange pumpkin spiced cereal mixture becomes the filling. Add little swirls of whipped topping, and it really does look like a pie!
I especially love this idea for Thanksgiving because it’s playful without being complicated. These pumpkin pie spice Rice Krispie treats require no baking, and kids can help press the cereal mixture into the pie dish. They are sweet, chewy, buttery, and gently spiced, with just enough real pumpkin to give them a seasonal twist.
If you’re looking for easy Rice Krispie treats for Thanksgiving, a Halloween party, or simply an afternoon treat to make when pumpkin season arrives, this one is a lot of fun.
Ingredients for Pumpkin Spice Rice Krispie Treats
The ingredient list is short and familiar, with pumpkin puree and warm spices transforming classic Rice Krispie treats into something perfect for fall.
For the Rice Krispie crust:
- Butter: Gives the cereal crust a rich flavor and keeps the marshmallow mixture soft.
- Mini marshmallows: Melt into the sticky base that holds the cereal together.
- Rice Krispies cereal: Creates the crisp, light texture and the golden “pie crust” appearance.
For the pumpkin spice filling:
- Butter: Adds richness and helps create that familiar soft, chewy Rice Krispie texture.
- Pumpkin puree: Adds real pumpkin flavor, moisture, and a naturally warm color.
- Pumpkin pie spice: Brings those cozy cinnamon, ginger, nutmeg, and clove flavors to the treats.
- Mini marshmallows: Create the gooey binder for the pumpkin filling.
- Orange gel food coloring: Just a few drops make the filling look more like a slice of pumpkin pie.
- Rice Krispies cereal: The crispy rice cereal balances the soft marshmallows and pumpkin.
- Whipped topping: Optional, but a little dollop on each slice makes these treats look especially cute.
Make sure you use pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can make the finished treats overly sweet and change their texture.
How to Make Pumpkin Spice Rice Krispie Treats Shaped Like Pie
These easy pumpkin spice Rice Krispie treats are prepared in two parts. You’ll first make the pale cereal “crust,” followed by the orange pumpkin spice filling.
Make the marshmallow mixture for the crust: Place a large pot over medium heat and melt butter over gentle heat. Add the mini marshmallows and stir constantly until they are completely melted and smooth.
Add the cereal: Remove the pot from the heat and gently fold the Rice Krispies into the melted marshmallows. Stir just until the rice cereal is evenly coated.
Shape the Rice Krispie crust: Lightly coat a 9-inch pie dish with cooking spray. Transfer the cereal mixture to the dish and press it around the outer edge to resemble a pie crust, leaving the center open for the pumpkin filling. Set it aside while you prepare the next layer.
Begin the pumpkin filling: Using the same pot, melt butter over medium-low heat. Stir in the pumpkin puree and pie spice, mixing until the pumpkin is evenly incorporated.
Melt the marshmallows: Add the remaining mini marshmallows and stir gently and continuously until smooth. Keep the heat moderate; overheating marshmallows is one of the easiest ways to end up with hard Krispies treats.
Add the orange color: Stir in two drops of orange gel food coloring. If you would like a brighter pumpkin color, add one more drop. A little goes a long way.
Add the remaining cereal: Fold the Rice Krispies into the pumpkin-marshmallow mixture until everything is evenly coated. Work fairly quickly, as the mixture will begin to set as it cools.
Fill the “pie.”: Immediately spoon the pumpkin Rice Krispie mixture into the center of your prepared crust. Gently press it into an even layer, making sure the filling touches the crust so the two sections hold together when sliced.
Let the treats set: Allow the pie to rest at room temperature for about 20 minutes. Once set, cut it into wedges just as you would a pumpkin pie. Add whipped topping right before serving, if desired.
Pro Tips for the Best Pumpkin Spice Krispie Treats
The biggest trick with homemade cereal treats is not pressing them too firmly. Compacting the mixture can turn wonderfully chewy Krispie treats into dense, hard bars. Lightly grease your fingertips or a spatula, then use gentle pressure to shape both the crust and the filling.
Keep your heat under control, too. Marshmallows only need enough heat to melt. Cooking them for too long or at too high a temperature can make the finished treats tough once they cool.
Pumpkin puree adds moisture, so I purposely keep the amount modest. Adding extra pumpkin may sound tempting, but too much can leave your pumpkin spice Rice Krispies soggy rather than crisp and chewy.
If you normally make cereal treats in a baking pan, shaping them in a pie plate may feel a little different at first. Don’t worry about making the crust perfectly even. The slightly rustic shape actually makes the finished treat look more like a homemade pie.
Storing and Reheating Pumpkin Spice Rice Krispie Treats
These treats taste best the day they are made, when the cereal is still crisp, and the marshmallow mixture is soft and chewy. Once completely cool, cover the pie tightly or transfer individual wedges to an airtight container. Keep them at room temperature for about two days.
I don’t recommend refrigerating them unless necessary because cold temperatures can make the cereal treats firm. If they have been chilled, let them return to room temperature before serving.
There’s also no need to reheat them. The whipped topping should be added just before serving, not before storage, especially if you plan to keep leftovers overnight.
Pumpkin Spice Rice Krispie Treat Variations
For brown butter pumpkin spice Rice Krispie treats, brown the butter gently before adding the marshmallows. The toasted, nutty flavor is wonderful with pumpkin pie spice and makes this simple dessert taste a little more grown-up.
Chocolate and pumpkin are also delicious together. Drizzle melted chocolate over the finished pie or dip the pointed end of each wedge in chocolate for chocolate pumpkin Rice Krispie treats.
You can also turn the recipe into traditional pumpkin Rice Krispie squares. Instead of shaping the mixture like pie, press it gently into a prepared square pan and slice it once set. This version is especially convenient when you need portable Thanksgiving Rice Krispie treats for a classroom party or potluck.
For extra decoration, add a little whipped topping to each wedge and dust it lightly with pumpkin pie spice. It makes a simple cereal treat feel surprisingly festive.
What to Serve With Pumpkin Spice Rice Krispie Treats
Because these pumpkin spice cereal treats are sweet and warmly spiced, I love serving them alongside simple fall drinks. Hot coffee, chai, apple cider, or a cold glass of milk all balance the marshmallow sweetness nicely.
They also make an adorable addition to a Thanksgiving dessert table alongside apple pie, pumpkin bread, cookies, or other bite-sized desserts. If you are serving several rich pies after a big holiday meal, these lighter, crispy treats give guests something different to nibble on.
For a fall party, you can cut the pie into smaller wedges so everyone can try a piece without committing to a full dessert. It’s an easy way to turn a childhood favorite into a seasonal party treat.
Final Thoughts
I love recipes that take something familiar and give it one small, fun twist, and that’s exactly what this pumpkin spice Rice Krispie treats recipe does. You still get the buttery marshmallows and crispy cereal everyone recognizes, but pumpkin puree, warm pumpkin spice, and the pie shape make the recipe feel perfectly fall-ready.
It’s also the kind of recipe that doesn’t demand perfection. A slightly uneven crust or an extra dollop of whipped topping only adds to its homemade charm.
Whether you make this pumpkin pie Rice Krispie treat in September, October, or save it for November, it’s a delicious way to celebrate pumpkin season, and a particularly cute choice for Thanksgiving-themed Rice Krispie treats.
FAQ
Yes, but use it sparingly. Pumpkin puree contains quite a bit of moisture, and adding too much can make pumpkin Rice Krispie treats soft or soggy. This recipe uses just enough to provide pumpkin flavor without overwhelming the cereal’s crispy texture.
Avoid overheating the marshmallows and don’t pack the cereal mixture too firmly into the dish. Once the treats have cooled, store them in an airtight container, tightly covered, at room temperature.
Yes. You can make this recipe a day ahead, though the texture is best on the day it’s made. Leave off the whipped topping until you are ready to serve.
Absolutely. The orange gel coloring is purely decorative. The pumpkin puree and pumpkin spice already give the filling a naturally warm hue, so leaving out the coloring won’t affect the flavor.
Yes. Prepare the pumpkin mixture as directed and press it into a greased baking pan rather than shaping it in a pie dish. Once set, cut it into pumpkin Rice Krispie bars or squares.
The pumpkin flavor, warm pie spice, orange filling, and pie-shaped presentation all fit naturally with a Thanksgiving dessert spread. Add whipped topping to the individual wedges, and they look like tiny slices of pumpkin pie while still tasting like nostalgic marshmallow cereal treats.
Pumpkin Spice Rice Krispie Treats Shaped Like Pie
Ingredients
Crust:
- 2 tablespoons butter
- 2 cups mini marshmallows
- 2 cups Rice Krispies cereal
Filling:
- 3 tablespoons butter
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 3 cups mini marshmallows
- Orange gel food coloring just 2-3 drops
- 3 ½ cups Rice Krispies cereal
- Whipped topping optional
Instructions
- Make the marshmallow mixture for the crust: Place a large pot over medium heat and melt butter over gentle heat. Add the mini marshmallows and stir constantly until they are completely melted and smooth.
- Add the cereal: Remove the pot from the heat and gently fold the Rice Krispies into the melted marshmallows. Stir just until the rice cereal is evenly coated.
- Shape the Rice Krispie crust: Lightly coat a 9-inch pie dish with cooking spray. Transfer the cereal mixture to the dish and press it around the outer edge to resemble a pie crust, leaving the center open for the pumpkin filling. Set it aside while you prepare the next layer.
- Begin the pumpkin filling: Using the same pot, melt butter over medium-low heat. Stir in the pumpkin puree and pie spice, mixing until the pumpkin is evenly incorporated.
- Melt the marshmallows: Add the remaining mini marshmallows and stir gently and continuously until smooth. Keep the heat moderate; overheating marshmallows is one of the easiest ways to end up with hard Krispies treats.
- Add the orange color: Stir in two drops of orange gel food coloring. If you would like a brighter pumpkin color, add one more drop. A little goes a long way.
- Add the remaining cereal: Fold the Rice Krispies into the pumpkin-marshmallow mixture until everything is evenly coated. Work fairly quickly, as the mixture will begin to set as it cools.
- Fill the “pie.”: Immediately spoon the pumpkin Rice Krispie mixture into the center of your prepared crust. Gently press it into an even layer, making sure the filling touches the crust so the two sections hold together when sliced.
- Let the treats set: Allow the pie to rest at room temperature for about 20 minutes. Once set, cut it into wedges just as you would a pumpkin pie. Add whipped topping right before serving, if desired.
