Chocolate Oreo Pumpkin Whip Pie

Chocolate Oreo Pumpkin Whip Pie is no-bake pumpkin mousse filling of cool whip, pumpkin puree and cream cheese in an Oreo cookie crust.

This delicious recipe is a fun, easy twist on a Pumpkin Pie. This Thanksgiving, you’ll love this quick and easy no bake Pie! Serve it all year long, chilled or frozen!

Chocolate Oreo Pumpkin Whip Pie in pie dish sliced


This is not your grandma’s pumpkin pie recipe! It’s light and fluffy with a crunchy chocolatey cookie crust that everyone from the kids’ table to the adults will love. You can serve this tasty no-bake pie frozen during the summer instead of ice cream. Bring it to your next holiday potluck for a break from classic pumpkin desserts. Just make sure to keep it chilled so it stays fluffy and delicious.

The fluffy, light whipped filling in Chocolate Oreo Pumpkin Whip Pie is what makes it extra wow worthy. To keep your whipped filling from collapsing, be sure to use softened cream cheese and thaw your whipped topping if it’s frozen. Whipping the dairy and pumpkin puree creates the air that makes the filling mousse-like. Don’t over mix though, or your air will evaporate and it will be more like a pudding consistency. Still tasty, just not as light and fluffy!

Ingredients for Chocolate Oreo Pumpkin Whip Pie

If you want to make Chocolate Oreo Pumpkin Whip Pie from scratch, besides the pie crust, use homemade Cool Whip and Pumpkin Puree! Both recipes are easy to make in minutes with just a few ingredients and natural preservatives. The best part about making Pantry Staples, like pumpkin puree, is that most freeze well so you can make your favorite holiday recipes all year long.

Collage of prep steps for Oreo crust Chocolate Oreo Pumpkin Whip Pie

Chocolate Oreo Pumpkin Whip Pie is a great dessert recipe to make ahead for holiday parties and potlucks. It can be served frozen, so you can make it up to 2 months in advance, freeze it wrapped tightly, and then serve straight from the freezer. This is especially good if you need it to be at room temperature an hour or so before dessert time. By the time your guests are ready for dessert, your Pumpkin Whip Pie is thawed to perfection.


Serve Chocolate Oreo Pumpkin Whip Pie with another dollop of Cool Whip and crushed Oreos. For a fancy party dessert, pipe the top of the mousse pie with Stabilized Whipped Cream (it won’t melt) and add chocolate shavings, Pumpkin Pie Spice Sugar, and a drizzle of Salted Caramel Sauce. Pumpkin Pie Spice Sugar is just the spice blend mixed with granulated sugar, like cinnamon sugar with a holiday boost!

Collage of prep steps for filling Chocolate Oreo Pumpkin Whip Pie


  • Oreos: Try other flavors of Oreos besides chocolate Oreos like Golden Oreos, Carrot Cake Oreos, or Red Velvet. Look for festive seasonal flavors like Gingerbread Oreos or their yearly cinnamon flavored Oreo.
  • Pie Crust: Instead of Oreos, you can make the pie crust with crunchy pretzels, vanilla sandwich cookies, vanilla wafers, ginger snaps, or a traditional Graham Cracker Crust.
  • Filling: You can fold in mix-ins to the pumpkin mousse like mini chocolate chips, crushed Oreos, chopped and toasted pecans, or butterscotch chips for tasty bursts of flavor.
  • Instant Pudding Mix: For a thicker Pumpkin filling, similar to no-bake cheesecake, use instant pudding in flavors like vanilla, pumpkin, or chocolate. Add 1-2 packages instant pudding mix to the pumpkin mixture and set for an additional hour.
  • Mini Chocolate Oreo Pumpkin Whip Pies: Use a muffin tin to make mini Pumpkin Whip Pies. Line a 12 cup muffin tin with paper liners so the pies are easy to remove. You could also use small ramekins.

Chocolate Oreo Pumpkin Whip Pie in pie dish



  • Serve: Keep your Chocolate Oreo Pumpkin Whip Pie chilled or frozen so it doesn’t melt and collapse. It can be at room temperature for up to 2 hours, but starts to get melty after about an hour.
  • Store: Cover the Chocolate Oreo Pumpkin Whip Pie dish with plastic wrap and refrigerate for up to 4 days.
  • Freeze: Wrap pie dish tightly with plastic wrap, then aluminum foil, and freeze Chocolate Oreo Pumpkin Whip Pie for up to 2 months. Thaw pie before serving or you can serve it from frozen.

Chocolate Oreo Pumpkin Whip Pie slice on plate

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Chocolate Oreo Pumpkin Whip Pie

Chocolate Oreo Pumpkin Whip Pie is no-bake pumpkin mousse filling of cool whip, pumpkin puree and cream cheese in an Oreo cookie crust.
Yield 10 servings
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 26 Oreos , one standard package
  • 4 tablespoons unsalted butter , melted
  • 8 ounces cream cheese , softened
  • 1 1/4 cups powdered sugar
  • 1 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 8 ounces Cool Whip , (about 2 cups)


  • Preheat oven to 350 degrees.
  • Add Oreos to a food processor and process until crumbs.
  • Add in butter and process until combined evenly.
  • Press mixture into the bottom of a pie plate.
  • Bake for 7 minutes, turn off oven and let cool completely.
  • To your stand mixer add the cream cheese and powdered sugar on low speed at first then moving to medium speed until well combined.
  • Add in the pumpkin puree and pumpkin pie spice until smooth, then finally add in the cool whip.
  • Pour the mixture into the cooled pie plate and refrigerate for 2 hours before serving.


Calories: 334kcal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 269mg | Potassium: 198mg | Fiber: 2g | Sugar: 33g | Vitamin A: 4118IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg
Keyword: Chocolate Oreo Pumpkin Whip Pie

Chocolate Oreo Pumpkin Whip Pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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