Pumpkin Oreo Pie

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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!

slice of pumpkin oreo pie on a plate


 

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.

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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.

oreos in a food processor

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.

slice of pumpkin oreo pie on a plate with a fork

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!
a pumpkin oreo pie with two slices on plates

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!

a whole pumpkin oreo pie with extra plates

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Pumpkin Oreo Pie

A pumpkin pie with an oreo crust and marshmallow meringue topping
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: pie
Prep Time: 30 minutes
Cook Time: 49 minutes
Total Time: 1 hour 19 minutes
Servings: 8 slices
Calories: 555kcal

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 

Nutrition

Calories: 555kcal | Carbohydrates: 89g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 415mg | Potassium: 435mg | Fiber: 3g | Sugar: 73g | Vitamin A: 9196IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 4mg
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2 Comments

  1. 5 stars
    this recipe but using the cinnamon bun golden oreos

    1. Ooh great idea on using those oreos..will have to try!

5 from 2 votes (1 rating without comment)

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