Introduction

This Chocolate Oreo Pumpkin Whip Pie is a delightful no-bake dessert that combines rich Oreo crust with a creamy pumpkin filling. It’s perfect for fall gatherings or anytime you crave a sweet, festive treat with minimal effort.

A single slice of pie is shown on a white plate with a crumbly dark chocolate crust as the bottom layer, rough and textured, holding a thick, creamy, smooth orange layer on top that has small air holes giving it a light and fluffy look. The plate is resting on a white marbled surface, with small crumbs scattered around it, and a fork lying nearby. In the background, out of focus, there is a white plate with dark pieces and a woman’s hand holding a piece of the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 Oreos (one standard package)
4 tablespoons unsalted butter, melted
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

Step 1: Preheat your oven to 350°F (175°C). Place the Oreos in a food processor and blend until they form fine crumbs.
Step 2: Add the melted butter to the Oreo crumbs and pulse until the mixture is evenly combined.
Step 3: Press the Oreo mixture firmly into the bottom of a pie plate to create the crust.
Step 4: Bake the crust for 7 minutes, then turn off the oven and let it cool completely inside.
Step 5: In a stand mixer, beat the softened cream cheese and powdered sugar on low speed at first, then increase to medium until well combined.
Step 6: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture and blend until smooth.
Step 7: Gently fold in the Cool Whip until fully incorporated.
Step 8: Pour the pumpkin filling over the cooled Oreo crust and smooth the top.
Step 9: Refrigerate the pie for at least 2 hours before serving to allow it to set.

Tips & Variations

Use homemade Oreo crumbs by crushing chocolate wafers if Oreos aren’t available.
Add a splash of vanilla extract to the filling for extra flavor depth.
Top with crushed Oreos or a drizzle of chocolate sauce before serving for added texture and presentation.
For a dairy-free option, substitute cream cheese and Cool Whip with plant-based alternatives.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve again, simply slice and enjoy cold. Avoid freezing as the texture of the pumpkin whip may be compromised.

How to Serve

The image shows a three-layer pie in a clear glass dish sitting on a white marbled surface. The bottom layer is a dark, crumbly crust, almost black in color, forming a solid base. The middle layer is a thick, smooth, light orange filling, with a creamy texture that looks soft and fluffy. The top layer is the same light orange color, whipped smoothly with some swirled patterns, giving it a light and airy appearance. A slice has been cut out from the pie, showing the clean layers clearly from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from chilling for a couple of hours or even overnight to let the flavors meld and the filling to set properly.

What if I don’t have pumpkin pie spice?

You can substitute with a mix of ground cinnamon, nutmeg, ginger, and cloves. A teaspoon of cinnamon plus 1/4 teaspoon each of the others works well.

Chocolate Oreo Pumpkin Whip Pie Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This Chocolate Oreo Pumpkin Whip Pie is a decadent and festive dessert perfect for fall gatherings. Combining a crunchy Oreo crust with a creamy pumpkin-spiced filling, topped with cool whip, it’s a no-bake pie after an initial crust bake, offering a smooth, sweet, and flavorful treat that’s easy to prepare and delightfully rich.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 2 hours 22 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 and prepare crust: Preheat the oven to 350 degrees Fahrenheit. Place the Oreos in a food processor and pulse until they become fine crumbs. Add the melted butter to the crumbs and process again until the mixture is evenly combined.
Bake crust: Press the Oreo and butter mixture firmly into the bottom of a pie plate, creating an even layer. Bake in the preheated oven for 7 minutes. After 7 minutes, turn off the oven and allow the crust to cool completely inside the oven to set properly.
Mix cream cheese and sugar: In a stand mixer, combine the softened cream cheese and powdered sugar. Start mixing on low speed to prevent powder clouds, then increase to medium speed and beat until well combined and creamy.
Add pumpkin and spices: Add the canned pumpkin puree and pumpkin pie spice to the cream cheese mixture. Mix on medium speed until the filling is smooth and evenly blended.
Fold in Cool Whip: Gently fold in the Cool Whip into the pumpkin cream cheese mixture until fully incorporated, keeping the texture light and fluffy.
Assemble and chill: Pour the filling mixture into the cooled Oreo crust, spreading it evenly. Refrigerate the pie for at least 2 hours to allow it to fully set before serving.

Notes

Make sure the cream cheese is softened to room temperature for smooth mixing.
Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
If you do not have a stand mixer, a hand mixer or vigorous whisking can be used.
Chilling the pie allows the filling to firm up, making it easier to slice.
This pie is best served chilled and stored in the refrigerator.

Keywords: Chocolate Oreo Pumpkin Whip Pie, pumpkin pie, Oreo crust, pumpkin dessert, fall dessert, easy pumpkin pie, no bake pumpkin pie filling