Make the rice Krispie “pie crust” first by melting the butter over low heat in a medium saucepan. Then whisk in the maple syrup until combined. Add the mini marshmallows and stir constantly until melted.

Pour in the rice Krispie cereal and carefully fold in until completely coated.

Scrape this mixture into the outside rim of a pie dish (sprayed with non-stick cooking spray) and form a “crust” by pressing the rice Krispie mixture into it. Set this aside to cool down a bit while you make the filling.

To make the pie filling, melt the butter over low heat. Once melted, whisk in the pumpkin pie spice, pumpkin puree, and cinnamon. Once combined, add the mini marshmallows and stir until melted. Then add the orange food coloring until you reach the desired color.

Finally, gently fold in the rice Krispies until completely coated.

Evenly pour the filling mixture into the center of the pie dish and press firmly into the crust to meld the two rice Krispie layers together.

Let the rice Krispie pie fully cool before slicing and serving. You can even pop it into the refrigerator for about 10 minutes before cutting.