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Pumpkin Pie Rice Cannabis Krispies Treats

These gooey cannabis infused pumpkin pie rice krispies treats are the perfect fall treat!
Prep Time10 mins
Cooling Time30 mins
Course: Dessert
Cuisine: American
Keyword: Marshmallow, No Bake
Servings: 12


  • Sauce pan
  • 9x13" pan


  • 1 tablespoon cannabis butter
  • 5 tablespoons unsalted butter
  • ¼ cup canned pumpkin puree
  • 1 10 oz. bag mini marshmallows
  • ¼ teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 6 cups crispy rice cereal


  • Line a 9x13 baking pan with parchment paper or spray with non-stick spray. Set pan aside.
  • In a large saucepan, melt both butters over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Stir in the vanilla extract, pumpkin pie spice, and salt.
  • Fold in the marshmallows, stirring frequently until completely melted, and remove from heat.
  • Pour the marshmallow mixture over the cereal and stir until all of the cereal is evenly coated.
  • Pour mixture into the prepared baking pan and spread out evenly using a silicone spatula. Allow to cool for about 30 minutes before cutting into squares.
  • Store in an airtight container up to one week.



Sometimes I like to use an 8x8" pan for really thick treats!