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Chocolate Oreo Pumpkin Whip Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spatulaqueen.com/chocolate-oreo-pumpkin-whip-pie-recipe/