Pumpkin Oreo Pie
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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. And a traditional pumpkin pie is great.
But indulge me please while we mix it up a bit.
I’m mixing things up with an Oreo crust, and a beautiful toasted meringue on top. Yes we’re making a pumpkin Oreo pie today.
Get My Thanksgiving Treats Book!
Get all my favorite pie recipes and desserts to serve this Thanksgiving in this digital e-book, Thanksgiving Pies and Treats book! From classics like apple, pumpkin and pecan to out of the box favorites like cherry crumb and Chocolate Irish cream pie. Plus get my go to Thanksgiving desserts and breads! Like my apple crumb cake, my favorite cinnamon rolls, pumpkin bundt cake and more.
My recipe book also includes everything you need to know when making traditional or classic pies for any occasion for beginners, like the right way to blind bake a pie crust. Become a pie making pro in no time!
How To Make This Pumpkin Oreo Pie
First you want to start by making an Oreo cookie crust. I mean Oreos, how can that be bad? You could make an Oreo crust in your food processor or simply place your cookies in a zip-loc bag and smash away with either a meat mallet or rolling pin.
Had a bad day? Then I suggest the latter. I prefer the food processor method, however, because it’s quick and easy! You choose friend. It’s your kitchen.
You want to press the cookie crumbs into your pie plate.
Pro Tip: Use the bottom of a measuring cup to press the cookie crumbs into your pie plate.
Once your crust is ready, go ahead and chill that while you make your filling. This pumpkin pie filling is super easy and egg free too! In a mixing bowl, combine your pumpkin pie spice, pumpkin pie puree, condensed milk, salt, cornstarch. Whisk it all together and you’re good to go!
After that, it’s simply time to pour the filling in your pie and bake!
Well almost done. We still have to make the Italian meringue. Basically what this is like a homemade marshmallow fluff. I’m sorry if you eat half of this before it gets to your pie.
You have been warned.
You want to start by boiling your sugar and water until a candy thermometer reaches 240ยฐF. Meanwhile, you want to whip 3 egg whites in a clean grease proof bowl with a bit of cream of tartar until soft peaks form.
The sugar syrup then will get drizzled into the egg whites while they are mixing. And then just add in your vanilla extract.
Once the pie has cooled you can spread the meringue on top of your pie and give it a quick torch.
Tips For Making This Pumpkin Oreo Pie:
- Be sure to use pumpkin pie puree not pumpkin pie mix which already has added spices and sugar to it.
- When cracking the eggs for the meringue, make sure to do this in a separate bowl one at time. That way if you get egg yolk into your whites, you’ve only ruined one and not all!
- You want a clean grease free bowl in order to get your egg whites to whip properly. You can give your bowl a quick wipe down with a bit of lemon juice or vinegar to ensure that it is.
- When baking, I like to use a pie shield to cover the crust so the cookie crumbs don’t burn.
- Make sure that pumpkin pie is completely cooled before adding that meringue so the meringue doesn’t melt! I like to make this pumpkin pie over two days to ensure that the pie is cooled and ready.
- If you don’t have a kitchen torch you could try the broiler method. Just make sure to keep a super close eye on it so it doesn’t burn!
So if you are still looking for a pumpkin pie and don’t feel like busting out the rolling pin or simply want to mix things up a bit this year. Then this pie is it.
Pumpkin. Marshmallow. Oreos. Yeah I think your guests will be ok with that at the end of the meal.
If you like this recipe let me know and leave a comment! And if you end up making them, snap a photo just be sure to use #Bostongirlbakes so I can see! It truly makes my day to be able to follow along with your own baking adventures!
Iโd also love if you follow along with me on
Twitter, Instagram, Pinterest, or Bloglovin,
or simply subscribe and get new posts sent directly to your inbox!
To make these you may want to grab:
Grab My Pie Book Now!
Imagine making a homemade pie from scratch that everyone raves about! This e-book, Thanksgiving Pies And Treats, has the best Thanksgiving Pies and desserts perfect for the holiday season!
Plus learn how to make the best pie crust from scratch and get all my best pie making tips. Get the e-book now!
Pumpkin Oreo Pie
Ingredients
For the Oreo Crust
- 25 oreo cookies
- 5 tablespoons (71 grams) unsalted butter melted
For the Pumpkin Layer
- 1 15- ounce can of condensed milk
- 1 15- ounce can of pumpkin puree
- 2 Tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Meringue Topping
- 1 cup (198 grams) granulated sugar
- 1/3 cup (74 grams) water
- 3 large (105 grams) egg whites
- Pinch of salt
- 1 teaspoon pure vanilla extract
Instructions
For the crust
- Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
- NOTE: You do NOT need to remove the filling from the Oreo.
- Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill until ready to fill.
For the pumpkin layer
- Preheat your oven to 375oF/190oC. Prepare your crust into your pie shell. In a mixing bowl, combine milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell. Bake for 50-60 minutes until pie appears firm. Chill for several hours or overnight (if you can last that long).
For the meringue topping
- In a small saucepan, combine the granulated sugar and water and bring to a boil. Cook over high heat without stirring until a candy thermometer inserted in the syrup registers 240ยฐ, about 5 minutes. Meanwhile, in the bowl of a standing mixer fitted with the whisk, beat the egg whites with the salt until soft peaks form. With the machine on, carefully drizzle in the hot syrup and beat at high speed until the whites are stiff, glossy and warm to the touch, about 5 minutes. Beat in the vanilla.
- Mound the meringue over the baked pumpkin pie, swirling it decoratively. Broil the pie 4 to 6 inches from the heat for about 30 seconds, until the meringue is lightly browned. Cut the pie into wedges and serve.
Notes
- Be sure to use pumpkin pie puree not pumpkin pie mix which already has added spices and sugar to it.ย
- When cracking the eggs for the meringue, make sure to do this in a separate bowl one atย time. That way if you get egg yolk into your whites, you’ve only ruined one and not all!
- You want a clean grease free bowl in order to get your egg whites to whip properly. You can give your bowl a quick wipe down with a bit of lemon juice or vinegar to ensure that it is.ย
- When baking, I like to use a pie shield to cover the crust so the cookie crumbs don’t burn.
- Make sure that pumpkin pie is completely cooled before adding that meringue so the meringue doesn’t melt! I like to make this pumpkin pie over two days to ensure that the pie is cooled and ready.ย
- If you don’t have a kitchen torch you could try the broiler method. Just make sure to keep a super close eye on it so it doesn’t burn!ย
this recipe but using the cinnamon bun golden oreos
Ooh great idea on using those oreos..will have to try!