Instructions

• Grease a standard 12-cup muffin pan and set it aside.
• Melt 6 tablespoons butter with 7 cups mini marshmallows in a large pot over low heat, stirring occasionally until smooth.
• Remove the pot from the heat, stir in 6 cups crispy rice cereal until coated, and divide the mixture among the muffin cups.
• Press a firm indentation into each warm cereal cup to form the pie crust shape.
• Melt 3 tablespoons butter, 3 1/2 cups mini marshmallows, and the pumpkin pie spice in a medium pot over low heat.
• Remove from the heat, tint with orange gel food coloring, then stir in 3 cups crispy rice cereal until evenly coated.
• Spoon the orange mixture into the cereal crusts and press it gently into place.
• Cool completely before removing the treats from the pan, then add whipped cream just before serving if desired.