Pumpkin Pie Rice Krispie Treats
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Pumpkin Pie Rice Krispie Treats
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A fun spin on the classic Thanksgiving dessert, these pumpkin pie rice krispie treats look and taste like a real pie!
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Ingredients
- 1/2 cup unsalted butter
- 10 oz marshmallows
- 5-10 drops Orange food coloring
- 6 cups rice krispie cereal
- 1 teaspoon pumpkin pie spice optional
For the Frosting
- 8 oz cream cheese room temperature
- 4 cups powdered sugar
- 2 Tablespoons milk
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
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Instructions
- To Prep: Coat two 9-inch pie pans or round cake pans with non stick cooking spray.
- Melt the butter in a large saucepan over medium low heat. Add the marshmallows and a few drops of orange food coloring, stirring until the mixture is an even orange shade similar in color to pumpkin pie. If using pumpkin pie spice, mix in now.
- Remove the marshmallow mixture from heat and stir in the cereal until fully coated. Divide the mixture into two equal portions, pressing into the two prepared round pans. A flat-bottomed measuring cup is helpful for flattening the krispy treats evenly. Allow to set on the counter for an hour.
- While the krispie treats set up, prepare the icings - In a medium mixing bowl or the bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the vanilla, milk, and powdered sugar, mixing until a thick icing forms.
- Scoop about one-third cup of the white frosting into a small piping bag or ziplock bag and set aside.
- Add the peanut butter to the rest of the frosting that is still in the mixing bowl and beat until combined.
- When the rice krispie treats are ready, flip them out of the pan and cut into 6-8 equal wedges.
- Pipe the peanut butter frosting along the curved edge of each slice, to look like the pie crust.
- Pipe a dollop of the white frosting in the center of each pie slice, to look like whipped cream.
Notes
- Nutrition information is an estimate only.
- Prep Tips:
- Storage - Keep leftovers in an airtight container in the fridge for 3-4 days.
- Food Coloring - When it comes to food coloring, I always recommend starting with 1-2 drops and adding more if needed. You can always add more, but you can't undo it if you add too much.
- Setting Time - To speed up the setting process, you can place the rice krispie treats in the fridge for 30 minutes or so, while they are still in the pie pans. You don't want to leave them in the fridge much longer than that so they won't get soggy.
- Frosting Consistency - If the cream cheese frosting is too runny to hold its shape, add a bit more powdered sugar and mix. If the frosting is too thick to scoop or pipe, add another Tablespoon of milk and mix until you have your desired consistency.
- Pumpkin Spice - I listed pumpkin spice as an optional ingredient. That way you can have regular rice krispie treats if you want something that looks like pumpkin pie, but doesn't taste like it. But if you DO like pumpkin flavor, it's easy to add when you're making the melted marshmallow mixture.
Nutrition Information
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Calories
362kcal
(18%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
30mg
(10%)
Sodium
152mg
(6%)
Potassium
81mg
(2%)
Fiber
0.5g
(2%)
Sugar
42g
(84%)
Vitamin A
1066IU
(21%)
Vitamin C
7mg
(8%)
Calcium
24mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 152mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 42g | 84% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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