Pumpkin Pie Crispy Rice Treats
Pumpkin Pie Crispy Rice Treats
- Difficulty: Easy
- Makes: 6 servings
- Nutrition per Serving:
- Serving: 1 out of 6
- Calories: 276
- Fat: 9 g
- Saturated Fat: 5 g
- Carbs: 49 g
- Fiber: 0 g
- Sugar: 24 g
- Protein: 2 g
- Cholesterol: 20 mg
- Sodium: 36 mg
- Total Time: 30 min
- Active Time: 30 min
Ingredients
Crust:
Nonstick spray
1 1/2 tablespoons unsalted butter
2 cups marshmallows (approximately 16 regular size)
1/2 teaspoon vanilla extract
3 cups crispy rice cereal
Filling:
2 1/2 tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 cups marshmallows (about 24 regular size; see note)
2 teaspoons orange food dye
4 cups crispy rice cereal
Optional: Whipped cream, homemade or ready-made, for topping
Special Tools:
- 8-inch round cake pan
- Piping bag and star tip, if desired
- For the crust: Spray an 8-inch round cake pan with nonstick spray and set aside.
- Melt 1 1/2 tablespoons butter in a medium saucepan over medium-low heat. Add 2 cups marshmallows and cook, stirring constantly, until melted. Stir in the vanilla. Fold in 3 cups crispy rice cereal until evenly coated.
- Press this mixture into the pan, pushing it firmly around the inside edge to form a 1-inch thick crust. Let cool while you prepare the filling.
- For the filling: Melt 2 1/2 tablespoons butter with the pumpkin pie spice in a saucepan over medium-low heat. When smooth, add 3 cups marshmallows and cook, stirring often, until melted. Stir in the orange food coloring, then add 4 cups crispy rice cereal and mix until coated.
- Press the filling into the prepared crust, compacting to remove air pockets. Let cool in the pan until set.
- When cooled, place a serving plate over the pan and invert to release the pie. Slice and, if desired, pipe or dollop whipped cream on top.
Note: For the pumpkin layer, you can use pumpkin spiceflavored marshmallows instead of plain marshmallows plus pumpkin pie spice.
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