1. Melt white chocolate and Hershey's Kisses in a small saucepan over low heat, stirring constantly.
2. Stir in pumpkin pie spice until evenly incorporated.
3. Add Rice Krispies and stir to coat.
4. Spoon mixture into mini cupcake pans lined with paper liners.
5. Refrigerate until hardened. Store in refrigerator or at room temperature in an airtight container.