Recipe: Tasty Oreo Pumpkin Pie

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Oreo Pumpkin Pie Grab the pumpkin pie filling and place it in the bowl of a stand mixer or a large bowl. To assemble the cookies, spread a little of the pumpkin pie filling on half of all the cookies, be generous with the filling. For the pumpkin pie filling you are mixing all of the ingredients together. You can have Oreo Pumpkin Pie using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Oreo Pumpkin Pie

  1. It's of pie filling.
  2. You need 1 can of pumpkin puree.
  3. It's 2 large of eggs.
  4. You need 1/2 cup of brown sugar.
  5. It's 1 cup of milk or dairy free substitute like unsweet coconut milk (cold).
  6. It's 1 tbsp of pumpkin pie spice.
  7. You need 1 pinch of sea salt.
  8. You need 5 of crushed oreos.
  9. Prepare of pie crust.
  10. You need 1 packages of oreo cookies.
  11. You need 1/4 cup of melted butter or melted butter substitute.

In a large bowl add the eggs, sugar, salt pumpkin pie spice, pumpkin, milk and whisk until completely smooth. Pour over your pumpkin layer and Oreo crust. Returning to Dairy Queen menus this year are the Pumpkin Pie, Choco Dipped Strawberry, Snickerdoodle Cookie Dough, and Brownie Dough Blizzards. In addition to these popular fall flavors, Dairy Queen is also rolling out the Caramel Apple Pie and Oreo Mocha Fudge Blizzards for the first time ever.

Oreo Pumpkin Pie step by step

  1. Preheat oven to 450°.
  2. Crush package of oreos in a plastic bag with a rolling pin or wine bottle.
  3. Add melted butter.
  4. Press into 9" pan. Dont forget up the sides as well!.
  5. Mix all of your pie filling ingredients except the crushed cookies (add these last so they stay chunky not pulverized) in large bowl until smooth. Pour into your prepped oreo crust. Optional: Reserve a tbsp or two of your pumpkin puree to coat the oreo crust before pouring the pie filling in. This adds a stronger pumpkin flavor to your crust..
  6. Bake for 10 mins..
  7. Turn oven down to 400° and bake your pie an additional 30 mins..
  8. Turn oven off and crack the door. Leave the pie in the oven with the door open for 10-15 mins to cool/set up some more. Keep a watchful eye on your open oven..
  9. Take pie out to chill in the fridge until ready to serve! Optional: Serve with whipped cream and/or ice cream. Note: Covering the pie when it is too hot will risk pesky condensation droplets all over the top. Be patient and let it chill out topless in the fridge or 10-15 more mins on your countertop before heading to the fridge for at least 2 hrs before serving..
  10. Holiday tip: I've used orange halloween oreos and added additional crushed oreo "dirt" on top of the pie after it was cooled. I used cookies as spooky gravestones stuck in the muddy pie with RIP and BOO written in icing as this pie was for a Halloween party. Marshmallow ghosts and eyeball candy were some cute add ons as well..

This delicious, no bake cookie crust recipe is perfect for pies and cheesecakes!. Try it both ways and see which crust pairs best with the creamy pumpkin filling and sweet whipped topping. A spiced pumpkin pie with an oreo crust and toasted marshmallow meringue topping. This pumpkin oreo pie is pumpkin pie taken to a whole new level! Yes pumpkin pie can reign supreme.

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