Rice Krispies Pumpkin Pie

Thanksgiving- the best kickoff to the holiday season to sit around the table and eat great food with family and friends. While I love a good pumpkin pie, this Rice Krispies Pumpkin Pie is a game changer. The crust is flavored with brown butter and sea salt and the filling has all of the pumpkin pie spices creating a crunchy and chewy version of the Thanksgiving classic. Try it out and tag me on Instagram/TikTok @adventuresofchefanie.

Ingredients

Crust

• 2 Tbsp. Unsalted Butter (1/2 stick)

• 5 oz Jet Puffed Marshmallows

• 3 oz Rice Krispie Cereal

Filling

• 4 Tbsp. Unsalted Butter (1/2 stick)

• 10 oz Jet Puffed Marshmallows

• 6 oz Rice Krispie Cereal

Method

Crust

1. In a pan brown 2 TBSP of butter

2. Add in marshmallows and stir until melted

3. Pour mixture into bowl with Rice Krispies and stir to combine

4. Pour into a sprayed pie pan and carefully press to the bottom and sides to create the crust

   • If you want, scallop the edges of the “crust.” Let this set while you make the “filling”

Filling

1. In a pan, melt butter

2. Add in marshmallows and stir until melted

3. Mix in pumpkin pie spices- cinnamon, nutmeg, cardamom, and ground ginger as well as a few drops of orange food coloring/gel

4. Pour into a bowl with 6 oz of Rice Krispies and stir to combine

5. Pour into the “crust” and press down to level in the pan

6. Top with cut up marshmallows (to look like whipped cream)

7. Cut into “pie” slices and enjoy!

Product Links

• Pyrex pie pan

• Food gels

• Nested mixing bowls