Pumpkin Cream Oreo Tarts

Servings 4 tarts


  • for the crust-
  • 16 Original Oreo Cookies
  • 4 tablespoons butter melted
  • for the filling-
  • 8 ounces cream cheese softened
  • 3/4 cup plain 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}


  1. 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.
  2. 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.
  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.