Pumpkin has its go-to pairings, especially when it comes to pie crust. Pumpkin pie is never far from a buttery, flaky crust. Yet not all pies have to follow the same trajectory, they don’t have to be laborious, finicky, and heat up your kitchen. Pumpkin Oreo Pie is your pie to make when you don’t want to make a big dessert ordeal.
With this recipe for Pumpkin Oreo Pie, you get pumpkin pie without the fuss. A quick-to-make Oreo crust is prepped and baked just to firm up the crust for easy slicing. The pumpkin purée is mixed with spices, a bit of sugar, and cream cheese before it’s lightened with fresh whipped cream.
The crust is a no-brainer. After crushing the Oreos (filling and all) mix in some butter and press the crust into the pie pan. Bake the crust for a few minutes, this will ensure the Oreo crumbs are strong and can be easily sliced.
Next, cream cheese is beaten until smooth and lump-free. Pumpkin purée gets added in alongside pumpkin pie spice and vanilla extract. Gradually fold in the whipped cream until just incorporated. Finally, pour the mousse filling into the cooled Oreo pie crust.
Let the pie refrigerate for a minimum of two hours. Afterward, top the pie with more whipped cream and crushed Oreo pieces.
The pumpkin mousse is lightly spiced, and the sweetness from the sugar is mellowed by the pumpkin and the cream cheese.
This mousse is soft, creamy, and light, a perfect break away from the often heavy and overly sweet classic pie recipes. The Oreo crust is chocolaty without being overly intense, it compliments the pumpkin but without overwhelming the flavors of the mousse.
Its creamy whipped filling and crunchy cookie crust make for an addictive and satisfying bite each and every time! Pumpkin Oreo Pie can be made any time of year, it doesn’t get pigeonholed into just the fall season!
Pumpkin Oreo Pie
Yield(s): Makes 8 to 10
20m prep time
15m cook time
2h inactive
Allergens: Milk
Ingredients
- 26 Oreos, or 1 standard package, crushed into fine crumbs (reserve some cookies for decoration and garnish)
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, room temperature
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy cream, whipped until stiff
Preparation
- Preheat oven to 350°F.
- Combine Oreo crumbs with melted butter and press into a 9-inch pie pan. Bake for 7 minutes and let cool completely.
- In a bowl beat cream cheese until smooth and lump free.
- Beat in pumpkin purée, sugar, pumpkin pie spice, and vanilla extract.
- Fold in whipped cream.
- Spread mousse mixture into the cooled pie crust, spreading evenly.
- Refrigerate for 2 hours.
- Garnish with more whipped cream and crushed Oreos if desired.
Recipe adapted from Dinner Then Dessert and Lauren's Latest