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!