No Bake Oreo Pumpkin Pie
User Reviews
5
No Bake Oreo Pumpkin Pie
Description
No Bake Oreo Pumpkin Pie consists of an Oreo cookie crust created by grinding whole Oreos and combining them with melted butter, then pressing the mixture into small tart pans. The filling is composed of softened cream cheese blended with pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, and nutmeg, whipped until smooth and fluffy. After chilling, the pie is topped with homemade whipped cream, lightly sweetened with sugar and flavored with vanilla extract.
The pie is garnished with toasted walnuts which add texture to the creamy, spiced filling. This method avoids traditional baking, making it a convenient dessert for pumpkin and Oreo lovers alike. The portioned tart pans allow individual servings with a firm crust and velvety filling.
Storing in the refrigerator until serving allows the pie to set properly. The recipe produces a balanced pumpkin pie flavor complemented by the chocolatey Oreo crust and a light whipped topping, suitable for autumn or holiday occasions.
Ingredients
for the crust-
- 16 Oreo cookies original
- 4 tablespoons butter melted
for the filling-
- 8 ounces cream cheese softened
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
for the cream-
- 1/2 cup heavy cream
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 4 tablespoons walnuts for garnish, optional, chopped, toasted
Instructions
- In a food processor, grind oreo cookies. Pour in melted butter and pulse to mix. Spoon mixture into 4 individual tart pans {mine were 4 inches x 1/2 inch} and press mixture down and up the sides of the pans. Place into refrigerator.
- In a large bowl, whip cream cheese until smooth. Stir in pumpkin puree, sugar, vanilla and spices. Whip 1 minute on high. Scrape sides and mix again another 15 seconds or so until smooth. Divide mixture evenly between tarts and smooth the tops. Return to refrigerator.
- Whip cream with sugar and vanilla until stiff peaks form. Divide evenly between the four tarts and spread over top. Sprinkle with toasted walnuts. Store in refrigerator until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4small pies
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 76g | 25% |
| Protein | 9g | 18% |
| Fat | 58g | 89% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 133mg | 44% |
| Sodium | 517mg | 22% |
| Potassium | 342mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
| Vitamin A | 8698IU | 174% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
