Chocolate Oreo Pumpkin Whip Pie Recipe
This Chocolate Oreo Pumpkin Whip Pie combines a crunchy Oreo crust with a creamy, spiced pumpkin filling and fluffy whipped topping. Perfect for fall festivities or anytime you want a no-bake pie that’s both indulgent and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 22 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 26 Oreos (one standard package)
- 4 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 8 ounces Cool Whip (about 2 cups)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Oreo Crust: Place the Oreos in a food processor and pulse until they become fine crumbs.
- Combine Crust Ingredients: Add the melted butter to the Oreo crumbs in the food processor and blend until the mixture is well combined and evenly moist.
- Form and Bake Crust: Press the Oreo and butter mixture firmly into the bottom of a pie plate to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 7 minutes, then turn off the oven and let the crust cool completely inside the oven to prevent cracking.
- Beat Cream Cheese and Sugar: In a stand mixer, add the softened cream cheese and powdered sugar. Mix on low speed at first, then increase to medium speed until the mixture is smooth and well combined.
- Add Pumpkin Mix: Pour in the pumpkin puree and pumpkin pie spice, continuing to blend until the filling is completely smooth and evenly mixed.
- Incorporate Cool Whip: Gently fold in the Cool Whip until the filling is light, airy, and fully combined.
- Assemble Pie: Pour the pumpkin filling over the cooled Oreo crust, smoothing it out evenly with a spatula.
- Chill: Refrigerate the assembled pie for at least 2 hours to set before serving. Enjoy chilled.
Notes
- For a stronger pumpkin spice flavor, adjust the pumpkin pie spice to taste.
- Ensure cream cheese is softened to avoid lumps in the filling.
- This pie is best served within 2 days for freshness.
- Use full-fat cream cheese and Cool Whip for the creamiest texture.
- Do not overbake the crust to keep it crumbly but firm enough to hold the filling.
Keywords: pumpkin pie, Oreo crust, no bake pie, whipped topping, fall dessert
