Irresistible Mini Pumpkin Pie Rice Treats for Fall
Irresistible Mini Pumpkin Pie Rice Krispie Treats for Fall Fun
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 24 mini pies 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 tablespoons Butter (Can substitute with margarine for dairy-free option)
- 7 cups Mini Marshmallows (Provides sweetness and gooey texture)
- 6 cups Rice Krispies
- 1 teaspoon Pumpkin Pie Spice (Can mix in cinnamon and nutmeg)
- 1 drop Orange Gel Food Coloring (Optional)
- 1 cup Cool Whip or Whipped Cream (Can use homemade whipped cream for freshness)
Instructions
- Prepare Muffin Pan: Butter or spray a muffin pan with non-stick cooking spray.
- Make the Crust: Melt 6 tablespoons of butter with 7 cups of mini marshmallows in a pot over low heat. Stir in 6 cups of Rice Krispies.
- Make the Pumpkin Pie Filling: In another pot, melt 3 tablespoons of butter with 3.5 cups of mini marshmallows and 1 teaspoon of pumpkin pie spice. Add orange gel food coloring, then mix in 3 cups of Rice Krispies.
- Fill & Compress: Fill the crust indentations with the pumpkin mixture, pressing gently to compress.
- Cool & Serve: Let treats cool in the muffin pan before removing. Top with Cool Whip or whipped cream before serving.
Notes
Nutrition
- Serving Size: 1 treat
- Calories: 150
- Fat: 7 g
- Carbohydrates: 22 g
- Protein: 1 g
Find it online: https://keepityummy.com/mini-pumpkin-pie-rice/