Pumpkin Pie Rice Krispie Treats Recipe

Rice krispies cereal: Provides the classic crunch and structure for the treats.

Marshmallows: Melts to create the gooey, binding element that holds the treats together.

Butter: Adds richness and helps to melt the marshmallows smoothly.

Pumpkin pie spice: A blend of spices that gives the treats their distinctive pumpkin pie flavor.

Pumpkin puree: Adds moisture and authentic pumpkin flavor to the treats.

When melting the butter and marshmallows, ensure you keep the heat on low to prevent burning. Stir continuously to achieve a smooth, lump-free mixture. Adding the pumpkin puree and pumpkin pie spice while the mixture is still warm will help them incorporate more evenly, giving your Rice Krispie treats a consistent flavor throughout.

• rice krispies cereal - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be used as a direct replacement.

• marshmallows - Substitute with marshmallow fluff: Marshmallow fluff has a similar consistency and sweetness, making it a good alternative for binding the cereal together.

• butter - Substitute with coconut oil: Coconut oil can mimic the richness of butter and adds a slight coconut flavor that complements the pumpkin pie spice.

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and ginger: A mix of these spices can replicate the warm, autumnal flavors of pumpkin pie spice.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a suitable replacement for pumpkin puree.

• Allow the pumpkin pie rice krispie treats to cool completely in the pan before attempting to store or freeze them. This ensures they hold their shape and texture.

• For short-term storage, cut the treats into squares and place them in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to 3 days.

• If you prefer to refrigerate, place the cut treats in an airtight container, again layering with parchment paper. They can be refrigerated for up to a week. Note that refrigeration may make them slightly firmer.

• For freezing, wrap each treat individually in plastic wrap to maintain freshness and prevent freezer burn. Place the wrapped treats in a freezer-safe bag or container. They can be frozen for up to 6 weeks.

• When ready to enjoy, remove the desired number of treats from the freezer and let them thaw at room temperature for about 15-20 minutes. This will bring back their chewy texture.

• If you prefer a softer texture after freezing, you can microwave the treats for about 10 seconds. Be cautious not to overheat, as this can make them too soft or sticky.

• Always ensure the container or bag is sealed tightly to keep out moisture and air, which can affect the quality and taste of your dessert.

• Microwave Method

  1. Place a single serving of pumpkin pie rice krispie treats on a microwave-safe plate.
  2. Cover the treat with a damp paper towel to retain moisture.
  3. Microwave on medium power for 15-20 seconds.
  4. Check the texture; if it needs more warmth, continue in 5-second intervals until desired softness is achieved.
  5. Let it cool for a minute before enjoying.

• Oven Method

  1. Preheat your oven to 300°F (150°C).
  2. Place the pumpkin pie rice krispie treats on a baking sheet lined with parchment paper.
  3. Cover the treats loosely with aluminum foil to prevent them from drying out.
  4. Heat in the oven for 5-7 minutes.
  5. Remove from the oven and let them cool slightly before serving.

• Stovetop Method

  1. Place a non-stick skillet over low heat.
  2. Add a small amount of butter to the skillet to prevent sticking.
  3. Place the pumpkin pie rice krispie treats in the skillet.
  4. Cover the skillet with a lid to trap the heat.
  5. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
  6. Remove from the skillet and let cool slightly before serving.

• Toaster Oven Method

  1. Preheat the toaster oven to 300°F (150°C).
  2. Place the pumpkin pie rice krispie treats on a piece of aluminum foil or a small baking tray.
  3. Cover the treats with another piece of aluminum foil to keep them moist.
  4. Heat for 5-7 minutes.
  5. Remove from the toaster oven and allow to cool slightly before enjoying.

• Air Fryer Method

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the pumpkin pie rice krispie treats in the air fryer basket, ensuring they are not stacked.
  3. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.
  4. Remove from the air fryer and let cool for a minute before serving.

• Large pot: used to melt the butter and marshmallows together.

• Wooden spoon: ideal for stirring the melted marshmallow mixture and later combining it with the rice krispies cereal.

• Measuring spoons: necessary for measuring the pumpkin pie spice and butter.

• Measuring cups: used to measure the rice krispies cereal and pumpkin puree accurately.

• 9x13 inch pan: the container where the mixture will be pressed and allowed to cool.

• Spatula: helpful for pressing the mixture evenly into the pan.

• Non-stick spray: used to grease the pan to prevent the treats from sticking.

• Knife: for cutting the cooled mixture into squares.

• Mixing bowl: optional, but can be used to combine the rice krispies cereal with the marshmallow mixture if preferred.

Prepare ingredients in advance: Measure out the rice krispies cereal, marshmallows, butter, pumpkin pie spice, and pumpkin puree before you start cooking.

Use a microwave: Melt the butter and marshmallows in the microwave to save time. Heat in 30-second intervals, stirring in between.

Line the pan: Use parchment paper to line the 9x13 inch pan for easy removal and less cleanup.

Cool quickly: Place the pan in the fridge for faster cooling before cutting into squares.