Pumpkin Pie Marshmallow Treats are 5 Easy No-Bake Bliss.

Pumpkin Pie Marshmallow Treats are the kind of no-bake dessert I reach for after a long day in the kitchen. As a chef who loves practical weeknight wins and crowd-pleasing sweets, I created this recipe to bring fall flavors to the table without turning on the stove. The pumpkin purée adds warmth, the marshmallows give creamy comfort, and crispy rice cereal keeps each bite light and kid-friendly.

It’s a make-ahead, share-friendly treat that fits busy weeks and weekend gatherings alike. If you’ve wondered whether pumpkin and marshmallow really work together, this no-bake option proves they do—with a texture that’s familiar, addictive, and endlessly adaptable. Perfect for sharing with friends.

Table of Contents

Table of Contents

What Make This Recipe It Special

Pumpkin Pie Marshmallow Treats are exactly the kind of no-bake dessert I keep stocked for busy days. I love how they taste like pumpkin pie, yet they’re light and easy to share. This recipe needs no oven, no long cooling, just a quick melt and mix. It makes a warm, seasonal bite that pleases kids and grownups alike. Plus, they store well, so I can prep on Sunday and pull them out when the week gets hectic. If you’ve wondered whether pumpkin and marshmallow can pair, this is your answer.

Why Pumpkin Pie Marshmallow Treats work for busy families

First, they’re no-bake, which means less heat in the kitchen and fewer dishes to wash.

Second, you can assemble in minutes, then slice later for a quick dessert.

Third, the flavors feel familiar yet special, tame enough for picky eaters.

And they travel well for potlucks and school events. That makes them my go-to make-ahead treat.

Why You’ll Love This Recipe

I reach for Pumpkin Pie Marshmallow Treats after a long day in the kitchen. They feel like a cozy hug in a bite, and yes, no oven is required. Fast, forgiving, and crowd-pleasing, they fit busy weeks and weekends with ease.

Plus, you can tailor toppings for picky eaters, from white chocolate drizzle to whipped cream swirls. They store well in the fridge or a snack bag, ready whenever the craving hits.

Benefits of Pumpkin Pie Marshmallow Treats for busy households

• No oven needed, saving time and heat on busy days.
• Make-ahead friendly, slice and store for grab-and-go desserts.
• Pumpkin Pie Marshmallow Treats help busy families save time.
• Kid-approved flavors that please picky eaters and adults alike.
• Versatile toppings let you customize without extra mess.
• Simple ingredients you probably already have in your pantry.

Ingredients

Ingredients for Pumpkin Pie Marshmallow Treats line my counter like a cozy chorus. I keep this short list handy on busy days. The goal is simple: big pumpkin flavor with no oven heat. I insist on real pumpkin purée for the deepest color and taste. For creaminess, I use unsalted butter and a handful of marshmallows. Crispy rice cereal keeps the bite light and kid-friendly.

If you’re dairy-free, try a neutral oil plus a splash of vanilla. You can swap white chocolate for a simple drizzle of melted plain chocolate. Look for premium marshmallows that melt smoothly. Exact quantities appear at the bottom, and a printable version is available. This no-bake treat travels well and stores neatly in the fridge. Think of this as a friendly canvas that welcomes toppings and tweaks. I often stash a batch for weeknights, then let everyone decorate their own wedge. The kids adore it.

What you’ll need

• 6 cups crispy rice cereal — for a light, crisp base that holds all the pumpkin spice goodness.
• ¼ cup unsalted butter — melts gently to bind and add richness.
• 4 cups mini marshmallows — the creamy, ribbon-soft glue of this treat.
• ⅓ cup canned pumpkin purée — heart of the flavor and color.
• ½ tsp pumpkin pie spice — the cozy warmth we crave this season.
• ¼ tsp cinnamon — a touch more brightness.
• Pinch of salt — balances sweetness.
• 1 tsp vanilla extract — deepens the overall taste.
• White chocolate chips or melted white chocolate (optional) — drizzle for pretty sweetness.
• Whipped cream or marshmallow fluff (optional) — topping to mimic the pie patch.
• Dairy-free option: use coconut oil in place of butter and vegan marshmallows (if needed).

How to Make Pumpkin Pie Marshmallow Treats

I love a dessert that comes together in under an hour.

These no-bake Pumpkin Pie Marshmallow Treats are my answer to weeknight cravings.

I can prep on a busy afternoon, then slice when guests arrive.

With pumpkin purée, melted marshmallows, and crispy rice, they resemble pumpkin pie in texture.

A dash of pumpkin pie spice gives warmth, while the cereal keeps it light.

I’ll walk you through straightforward steps so you can tailor toppings to your taste.

Pumpkin Pie Marshmallow Treats are a crowd-pleasing no-stress solution.

Step-by-step: Pumpkin Pie Marshmallow Treats

Step 1: Prep and melt

Line a 9-inch pie pan with parchment or lightly grease it.

Melt butter over low heat until shimmering.

Stir in pumpkin purée until smooth and glossy.

If you’re short on time, melt butter with pumpkin purée together.

Step 2: Marshmallows and spices

Stir in marshmallows, pumpkin pie spice, cinnamon, salt, and vanilla.

Keep the heat low and stir until the marshmallows melt completely.

A pinch of salt balances sweetness.

Step 3: Fold in cereal

Remove from heat and fold in crispy rice cereal until every piece is coated.

If you like extra texture, reserve a few tablespoons of cereal to fold in later.

If the mixture seems dry, you could add a teaspoon of water.

Step 4: Press into pan

Spread the mixture evenly into the prepared pan.

Brush the top with a light pat to mimic a pie edge.

Use the back of a spoon to smooth the top.

Step 5: Optional finish

Drizzle with melted white chocolate if you want a pretty sheen.

Let it sit a few minutes to set.

Chill briefly before drizzling to help set.

Step 6: Chill and set

Let cool at room temp for about 30 minutes, or refrigerate to speed it up.

The surface should be firm but not hard.

If it’s sticky, chill longer or heat gently again.

Step 7: Serve and store

Cut into wedges and serve with whipped cream for a true pie vibe.

Store leftovers in the fridge up to three days.

For cleaner wedges, wipe the knife between cuts.

Tips for Success

Quick tips

• Line up ingredients before you start to keep the process smooth for Pumpkin Pie Marshmallow Treats.
• Melt butter and marshmallows slowly over low heat to prevent scorching.
• Whisk pumpkin purée briefly to keep it smooth before spice.
• Gently fold in cereal to avoid crushing it.
• If the mix seems dry, add a teaspoon of water.
• Line the pan well; parchment helps wedges release neatly.
• Chill briefly before slicing for cleaner, neater pieces.
• Drizzle with white chocolate or top with whipped cream.

Equipment Needed

I keep these essentials close to move quickly, especially on busy days.

Tools for Pumpkin Pie Marshmallow Treats

• 9-inch round pie pan, parchment-lined or well-greased
• Large pot for melting butter and marshmallows
• Rubber spatula and wooden spoon for folding
• Measuring cups and spoons, plus a sharp knife for wedges
• Optional: microwave-safe bowl for quick melts and a drizzle bottle for white chocolate

Variations

Flavorful tweaks keep Pumpkin Pie Marshmallow Treats exciting. I love ideas that stay no-bake and quick. Here are a few twists you can try to mix things up without turning on the oven.

Flavor twists for Pumpkin Pie Marshmallow Treats

• Spiced chocolate swirl: drizzle melted dark chocolate with a pinch of chili.
• Dairy-free version: swap butter for coconut oil and use dairy-free marshmallows.
• Nutty crunch: fold in chopped toasted pecans or walnuts for texture.
• Graham-cracker vibe: crush a few crackers into the mix for a crusty backdrop.
• Citrus lift: add a pinch of orange zest to brighten the pumpkin flavor.
• Caramel finish: swirl in caramel sauce for a pie-like ribbon.
• Spice swap: try apple pie spice for a warm, different aroma.

Serving Suggestions

• Serve with whipped cream and a light dusting of cinnamon to echo Pumpkin Pie Marshmallow Treats.
• Pair with a cold glass of milk, chai, or coffee for balance.
• Plate wedges on a wooden board with a fall centerpiece for a party-ready look.

Pairings and presentation

When I plate these, I go rustic and cozy. For Pumpkin Pie Marshmallow Treats, a white chocolate drizzle catches the light and makes the bites look like mini pies. A dollop of whipped cream and a sprinkle of cinnamon finish the look and mood.

Make It Your Own with Pumpkin Pie Marshmallow Treats: Twists

I love making twists because these treats are batch-friendly and forgiving. You can tailor sweetness and texture for any crowd, then freeze wedges for quick desserts later.

Think of them as a cozy canvas that still tastes like pumpkin pie. A little flavor play keeps weeknights interesting without turning on the oven.

Customizations to Pumpkin Pie Marshmallow Treats

• Extra pumpkin and bolder spice for deeper flavor.
• Drizzle options: white, dark chocolate, or caramel.
• Crunch factor: toasted pecans, walnuts, or pretzels.
• Fruity notes: dried cranberries or chopped dried apricots.
• Texture tweak: a few tablespoons graham cracker crumbs folded in.
• Dairy-free tweaks: coconut oil in place of butter and vegan marshmallows.
• Gluten-free check: use gluten-free cereal if needed.
• Garnishes: whipped cream, cinnamon dust, or pumpkin seeds.

FAQs

Are Pumpkin Pie Marshmallow Treats really no-bake?

Yes. They’re Pumpkin Pie Marshmallow Treats, a true no-bake dessert. I melt butter with pumpkin purée, fold in marshmallows and cereal, then press into a pan. No oven heat, quick to assemble, and perfect for busy days. If you’re prepping for kids’ parties, they slice neatly and travel well. You can layer flavors by adding a teaspoon of pumpkin pie spice in Step two.

Can I use Halloween pumpkin for these treats?

Prefer canned pumpkin purée for consistency. If you use homemade pumpkin, puree well, strain if needed, and measure by volume. You may need extra spice or sugar to balance moisture. I taste and adjust as I go.

How long do they stay fresh in the fridge?

They stay fresh about 3 days in the fridge. For longer storage, wrap wedges and freeze. Thaw at room temperature for 15 minutes before serving. If you’re making ahead, cut closer to serving for a party.

How can I customize them for dairy-free or gluten-free needs?

Use dairy-free butter or coconut oil and dairy-free marshmallows. For gluten-free, pick a gluten-free cereal. Skip the white chocolate drizzle or use dairy-free chocolate. The base remains forgiving and delicious. You can also add seeds or chopped dried fruit for extras.

Final Thoughts

I reach for Pumpkin Pie Marshmallow Treats after a long day. These no-bake bites bring cozy fall warmth without turning on the oven. They store well and travel easily, so I can share anytime.

Think of them as a forgiving canvas for your week. You can swap flavors or skip dairy without losing the hug-in-a-bite feel. Simple ingredients spark big smiles, and that’s what I love.

Final reflections on Pumpkin Pie Marshmallow Treats

Sharing these wedges always elicits sighs of delight from busy moms and guests alike. It’s easy, comforting, and proof that pumpkin and marshmallow can be best friends.

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