Do you serve the same menu every year on Thanksgiving? I always serve the basics but I like to put a fun twist on them, trying new things every year. And the pumpkin pie is always one of the things I like to play with. This year, we’ll be eating this no bake pumpkin pie with a rice krispies treat crust, a really fun twist on traditional pumpkin pie! With a light and fluffy filling and a kid-friendly crust, this pie is a hit for all ages … but will definitely win over the younger crowd!
To make the filling for this no bake pumpkin pie, you’ll need
1 cup pumpkin puree
1 box instant vanilla pudding mix
1/4 cup milk
2 teaspoons pumpkin pie spice, and
8 ounces cool whip, thawed.
To make the rice krispies treat crust, you’ll need
1 1/2 tablespoons butter
1 1/2 cups mini marshmallows, and
3 cups rice krispies.
In a pot on the stovetop, melt the butter over medium low heat then add the marshmallows and stir until they’re melted. Remove from the heat and stir in the rice krispies.
Spray a nine inch pie plate with cooking spray then press the rice krispies treat mixture into the bottom and up the sides, reserving a small chunk to use as a garnish.
With an electric mixer, whisk together the pudding mix and milk then add the pumpkin puree and mix until fully combined. Stir in the pumpkin pie spice then fold in the thawed cool whip.
Scoop the mixture into the rice krispies treat crust and use a spatula to spread it to the edges and smooth the top.
Use the reserved rice krispies treat to make a shape to use as a garnish. You can press it into a cookie cutter to create any shape you want. Place the garnish in the center of the pie.
Cover with plastic wrap and refrigerate for 1-3 hours until set.
To serve, cut into slices.
This light pumpkin pie is loved by adults and kids alike! The rice krispies treat crust is such a fun change from regular pie crust and the no-bake filling is light and flavorful! It’s the perfect dessert for Thanksgiving dinner and is sure to become a new tradition!
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