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.

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 240°, 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.