PUMPKIN PIE CRISPY RICE TREATS

Pumpkin Pie Crispy Rice Treats image

Provided by Kelly Senyei

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray
1 1/2 tablespoon unsalted butter
2 cups (about 16) marshmallows
1/2 teaspoon vanilla extract
3 cups rice cereal
2 1/2 tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 cups (about 24) marshmallows (see Cook's Note)
2 teaspoons orange food coloring
4 cups crispy rice cereal
Store-bought or homemade whipped cream, for decorating (optional)

Steps:

For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.