No Bake Oreo Pumpkin Pie

5 from 5 votes

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An oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This is No Bake Oreo Pumpkin Pie!

I’ve fallen in love with this No Bake Oreo Pumpkin Pie recipe. It’s amazing. And decadent. And fancy looking. And super easy! {–>no baking required!!!} And straight up changeintoyourstretchypants delicious. Did I mention they had a beautiful oreo crust? Oh, mama.

Oreo Crust with creamy pumpkin pie filling, topped with whipped cream and nuts

Ingredients Needed for No Bake Oreo Pumpkin Pie

No Bake Oreo Pumpkin Pie is made up of three different sections. The crust, the pumpkin filling, and the whipped cream! Here’s everything you’ll need to make it:

  • Oreo Cookies and Butter – these two make up the oreo crust! The butter helps the crushed Oreos to stick together.
  • Cream Cheese and Pumpkin Puree – the two main ingredients to the pumpkin pie filling. Cream cheese adds tang and creaminess while the pumpkin puree obviously adds the pumpkin flavor and orange coloring!
  • Sugar and Vanilla – to sweeten and flavor the filling.
  • Cinnamon and Nutmeg – these two spices are quintessential to any pumpkin recipe and perfectly spice our filling.
  • Heavy Cream, Sugar, and Vanilla – these three are used to make the homemade whipped cream. Feel free to just top with store-bought whipped cream if you want, it just won’t taste as good.
  • Toasted Walnuts – and finally, for a nutty crunchy garnish is toasted walnuts. Sub these out for a different kind of nut or more crushed Oreos, if desired.

Love Oreos as much as me? Check out these other oreo recipes: Oreo Balls (Oreo Truffles)Christmas Oreo BarkRed Velvet Oreos, and Individual Oreo Turtle Cheesecakes.

Oreo Crust with creamy pumpkin pie filling, topped with whipped cream and nuts

How to Make No Bake Oreo Pumpkin Pie

You can make No Bake Oreo Pumpkin Pie in 20 minutes flat. Yes, they really are THAT easy. All you do is grind your Oreos with melted butter and press that mixture into your tart pans. Then you whip cream cheese, pumpkin puree, and some spices together to create the filling. Spread the filling onto the crust. Whip some cream, top with walnuts, and voila! Dessert. If you don’t have these cute little tart pans, then you can make this into a large tart or a regular pie. No big deal. For full details, see the recipe card down below.

  1. Crush oreo cookies in a food processor or a Ziploc bag. Pour in melted butter and 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.
  2. In a large bowl, whip cream cheese until smooth. Stir in pumpkin puree, sugar, vanilla, and spices. Whip on high. Scrape sides and mix again until smooth. Divide mixture evenly between tarts and smooth the tops. Return to refrigerator.
  3. 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.

bite taken out of no bake oreo pumpkin pie

Storing

No Bake Oreo Pumpkin Pie can be stored in the fridge, covered with plastic wrap, for up to 3 days.

I would not recommend freezing. This is because of the cream cheese, when frozen and then thawed it tends to change the texture. Bleck!

forkful of no bake oreo pumpkin pie

More Pumpkin Recipes to Try!

Make this quick and easy recipe soon! No Bake Oreo Pumpkin Pie is so festive and yummy!

The printable recipe card is below, have a good day 🙂

5 from 5 votes

No Bake Oreo Pumpkin Pie

An oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This is No Bake Oreo Pumpkin Pie!
servings 4 small pies
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins

Ingredients

for the crust-

  • 16 Original Oreo Cookies
  • 4 tablespoons butter melted

for the filling-

for the cream-

  • 1/2 cup heavy cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons chopped, toasted walnuts for garnish, optional

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

Calories: 837kcal | Carbohydrates: 76g | Protein: 9g | Fat: 58g | Saturated Fat: 29g | Cholesterol: 133mg | Sodium: 517mg | Potassium: 342mg | Fiber: 3g | Sugar: 57g | Vitamin A: 8698IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 5mg
Course: Dessert
Cuisine: American
Keyword: no bake oreo pumpkin pies

 

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Recipe Rating




76 Responses
  1. Laurie @SimplyScratch

    Oh my goodness Lauren! These sound amazing! Definitely something I’ll have my girls make with me! Your recipe has me all excited for Halloween!

  2. Tara @ Chip Chip Hooray

    Went over and liked! I’ll keep my fingers crossed for you–I hope you win it! Everyone deserves their honeymoon, no matter when you take it. 🙂

    Also…these tarts are adorable and I would totally eat one for breakfast if that were an option right now. Yum.

    1. Lauren

      I wish I could give you one for breakfast! I have two left in my fridge and they are calling my name! Thanks for voting! I have my fingers crossed too!

    1. Lauren

      Thank you, Jessica! Hmm…I like A LOT! Ina Garten and Anne Burell…Martha Stewart Living, Fine Cooking, I like just browsing recipes on Epicurious too.

  3. Rachel @ The Avid Appetite

    I just voted! I hope you win it!!

    As for this tart…holy cow. This looks like a great ‘transitional’ item from summer to fall since it’s pumpkiny, but cool in temperature! 🙂

  4. Monica @ TheYummyLife

    These are so perfect for fall entertaining. I love that that it’s a no-bake recipe. Beautiful! (Just found you on Tastespotting. Love your blog.)

  5. Emily

    These look fantastic! I think pumpkin and oreo cookies are just about my two favorite things in the whole world so this is a perfect combo! Love that it’s no bake, too!

  6. Baking Serendipity

    Chocolate and pumpkin is a seriously awesome combination. I love your tarts! Voting for you and hoping you win that Hawaii honeymoon 🙂 Sounds much deserved.

  7. Marjory Betchkal

    Wow, did I say WOW? You create the most awesome eats. What would we do without you? I voted, I cross my fingers that you get that honeymoon you so deserve.

  8. Jolene (www.everydayfoodie.ca)

    I love the colour contrast in those tarts – they are really visually appealing, and would look great on the glossy pages of a cookbook 🙂

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  11. Steph

    This might be a bit of a stupid question but I’m new to baking so bear with me here.

    For the oreo cookies, I’m assuming I have to scrape off the oreo filling, right?

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    […] Last fall I froze a ton of fresh pumpkin, which is now sitting alongside the fresh cranberries I froze from the winter before. I have this tendency to think that I’m going to want seasonal produce year around. So I stock up like the overly zealous squirrels down the street. At the beginning of the month, I had 4 servings of pumpkin to use before I’d allow myself to buy more pumpkins. So I made pumpkin bread as soon as the summer temperatures dropped. And then [insert dramatic pause] I came across a recipe for pumpkin oreo tarts from Lauren’s Latest. […]

  13. Amber

    Hi Lauren,
    These sound and look amazing!!! I was wondering if this recipe would work as one regular size pie? Have you ever tried making it that way….? Wondering if I would just double the the filling ingredients? I’m thinking about making it for Thanksgiving.
    Let me know your thoughts.

    Thanks so much!!!
    Also, congrats on your baby news. Your infertility story touched my heart. I also went through secondary infertility ~ it’s a tough road. I’m so happy to hear that you stayed strong and made it to where you are now!!! ♥

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    […] Last fall I froze a ton of fresh pumpkin, which is now sitting alongside the fresh cranberries I froze from the winter before. I have this tendency to think that I’m going to want seasonal produce year around. So I stock up like the overly zealous squirrels down the street. At the beginning of the month, I had 4 servings of pumpkin to use before I’d allow myself to buy more pumpkins. So I made pumpkin bread as soon as the summer temperatures dropped. And then [insert dramatic pause] I came across a recipe for pumpkin oreo tarts from Lauren’s Latest. […]

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  18. Lynn

    Lauren – do you think these could be made in a muffin top pan? Would they release? Or do you need something with removable sides?

    1. Lauren

      They would probably work in a muffin top pan, but I’ve never tried it! You might want to cut out parchment paper circles to line the bottoms to make sure they come out! And, you’d probably yield a few more tarts too. Give it a whirl and let me know how it goes!

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