Ingredients
For the crust
- 2 tbsp unsalted butter
- 1 tsp maple syrup
- 16 large marshmallows or 2 cups mini marshmallows
- 3 cups Rice Krispies
For the filling
- 3 tbsp unsalted butter
- 1 tsp pumpkin pie spice
- 25 large marshmallows or about 2 1/2 cups mini marshmallows
- 3 1/2 cups Rice Krispies
- Orange food coloring
Garnish
- whipped cream
- orange sanding sugar or sprinkles
Method
- Spray a 9 inch springform pan with cooking spray; or use a cake pan with tall sides
To make the crust:
- In a large pot melt the butter over low heat. Add the marshmallows and stir until melted. Take off the heat, Add in the maple syrup and Rice Krispies and stir until well combined.
- Pour into the pan. I like to spray my hands lightly with cooking spray at this point so the mixture doesn’t stick. Working quickly press the “crust” around the sides. I like to use a mug or measuring cup to get smooth sides, just press it gently into the Rice Krispies to smooth it out, also pressing down on the top so it doesn’t come up over the sides. There will be a hole in the middle for the filling.
Prepare the filling:
- I use the same pot, I just quickly rinse and wipe it out. Melt the butter for the filling over low heat.
- Add the marshmallows and stirring continuously just until the marshmallows are melted. Take off the heat and add the orange food coloring until it’s to your desired color and add the pumpkin pie spice, stir to incorporate. Add the Rice Krispies and stir everything together until will coated. Pour into the middle of the pan.
- Spray the back of a spatula with non-stick spray and use it to press down the filling until it’s all even. Let cool completely before slicing, or it will fall apart. To help it set faster, pop it in the fridge for 15 minutes.
- Slice the pie, top the slices with whipped cream or frosting, and orange sugar or fall sprinkles, if desired.
Nutrition
Notes
Nutrition information is provided as a courtesy.
- You can make the Rice Krispie Treats the day ahead: Prepare the pie as directed. After it cools completely, wrap it very well in plastic wrap and store in the fridge. When you are ready to serve, let it come to room temperature, slice, garnish, and serve.
- Store leftovers tightly wrapped in plastic wrap or in an airtight container on the counter or in the fridge up to 2 days.
- You can freeze this up to 4 months! Prepare the pie, wrap very well in plastic wrap and then foil and freeze. Let the pie come to room temperature on the kitchen counter (unwrapped) before serving.