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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.
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 Bark, Red Velvet Oreos, and Individual Oreo Turtle Cheesecakes.
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.
- 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.
- 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.
- 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.
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!
More Pumpkin Recipes to Try!
- Pumpkin Pie Recipe
- Pumpkin Chocolate Chip Bread
- Amazing Pumpkin Cheesecake
- Soft Pumpkin Sugar Cookies
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 🙂
No Bake Oreo Pumpkin Pie
Ingredients
for the crust-
- 16 Original Oreo Cookies
- 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 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
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