Go Back

Mini Pumpkin Pie Rice Krispie Treats

Mini pumpkin pie Rice Krispie treats pair crisp cereal cups with a chilled, creamy pumpkin pie filling. Press the marshmallow cereal into a muffin pan, then fill the cups with a spiced pumpkin and cream cheese mixture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Setting and chilling time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cereal cups
  • 1 cooking spray as needed
  • 3 tbsp unsalted butter
  • 1 bag (10 oz) mini marshmallows
  • 6 cup crispy rice cereal
For the pumpkin filling
  • 1 cup heavy cream cold
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup pumpkin puree canned
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Equipment

  • 1 12-cup standard muffin pan
  • 1 electric mixer

Method
 

Make the cereal cups
  1. Coat the cups of a 12-cup standard muffin pan with cooking spray.
  2. Melt the butter in a large saucepan over low heat.
  3. Add the marshmallows and stir for 3 to 5 minutes, until completely smooth.
  4. Remove the pan from the heat.
  5. Add the cereal and stir until evenly coated.
  6. Divide the mixture among the muffin cups.
  7. Use cooking-spray-coated fingers to press the mixture across the bottoms and up the sides to form cups.
  8. Let the cups set at room temperature for 30 minutes.
  9. Carefully remove the cups from the pan.
Make the pumpkin filling
  1. Beat the cold heavy cream in a medium bowl with an electric mixer on medium-high speed for 2 to 3 minutes, until stiff peaks form.
  2. Refrigerate the whipped cream while you prepare the pumpkin mixture.
  3. Beat the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla in a separate bowl until smooth.
  4. Fold the whipped cream into the pumpkin mixture until no streaks remain.
  5. Spoon the filling evenly into the cereal cups.
  6. Refrigerate for at least 1 hour, until the filling is chilled and set.

Notes

For neat cups, press the cereal mixture firmly up the sides with lightly greased fingers. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the cereal cups and filling can soften. For a dairy-free version, use plant-based butter, cream cheese, and whipping cream.