These fun Pumpkin Pie Rice Krispie Treats are perfect for fall and the holiday season! They are thick and chewy, with the just-right balance of cereal and marshmallows, plus a few tips and tricks to make them extra delicious!
Spray a 9-inch round pie plate or cake pan with baking spray. Set aside.
Add 4 ounces of marshmallows (about 16 regular size or 2 cups) and 1 Tablespoon butter to a large microwave safe bowl. Microwave on high for 45 seconds, then stir to combine. Heat an additional 30 seconds and stir until smooth. Add in 1/2 teaspoon vanilla extract.
Add 1 cup of cereal and the graham cracker crumbs to the marshmallow mixture. Stir until fully combined.
Pour mixture into bottom of pie plate. Press gently around the edge of the pan to create the "crust." The crust should be about 1-inch thick. Set aside.
In a large microwave safe bowl, add the remaining marshmallows and butter. Heat on high for 60 seconds, then stir. Heat an additional 30 seconds, the stir until smooth. Add in remaining vanilla extract, orange food coloring, and pumpkin pie spice.
Add remaining cereal to the marhsmallow mixture and stir until combined.
Pour mixture into the center of the pie plate (over the "crust"). Press gently and allow to set about 30 minutes.
Cut 8 slices of pie and garnish with whipped cream if desired.
Notes
Use fresh marshmallows for best results.
When pressing cereal mixture into the pie plate, do not press TOO hard, as you want the treats to be ooey gooey and not dense.
Gel food coloring provides a more vibrant color. Add more or less to achieve desired color.