Chocolate Oreo Pumpkin Whip Pie is no-bake pumpkin mousse filling of cool whip, pumpkin puree and cream cheese in an Oreo cookie crust.
CHOCOLATE OREO PUMPKIN WHIP PIE
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!
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.
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.
SOME DELICIOUS TOPPING IDEAS:
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!
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VARIATIONS ON 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.
MORE CLASSIC PUMPKIN RECIPES
HOW TO STORE CHOCOLATE OREO PUMPKIN WHIP PIE
- 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.
- 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.