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Delicious Chocolate Oreo Pumpkin Whip Pie

Delicious Chocolate Oreo Pumpkin Whip Pie

This Delicious Chocolate Oreo Pumpkin Whip Pie is a decadent, no-bake dessert that perfectly blends creamy pumpkin filling with rich chocolate and a crunchy Oreo crust. Sweet, fluffy, and bursting with fall flavor — it’s the ultimate crowd-pleaser for holidays, potlucks, or cozy nights in!
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Prep Time 15 minutes
3 hours
Total Time 3 hours 15 minutes
Servings: 8 Servings
Course: Dessert, Holiday Treats, No-Bake Pie
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust:
  • 24 Oreo cookies crushed finely
  • 5 tbsp melted butter
  • For the Pumpkin Whip Filling:
  • 1 15 oz can pumpkin purée
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 8 oz container whipped topping (Cool Whip), divided
  • For the Chocolate Layer optional:
  • ½ cup melted semi-sweet chocolate chips cooled slightly

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups & spoons

Method
 

  1. Make the Crust
  2. Combine crushed Oreos and melted butter. Press firmly into a 9-inch pie dish. Chill for 10 minutes while preparing the filling.
  3. Prepare the Filling
  4. In a large bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin purée, vanilla, and pumpkin pie spice; mix until creamy. Fold in half of the whipped topping.
  5. Add Chocolate Layer (Optional)
  6. Spread a thin layer of melted chocolate over the Oreo crust before adding the pumpkin filling for a rich twist.
  7. Assemble the Pie
  8. Spoon pumpkin filling into the crust and smooth the top. Spread remaining whipped topping evenly over the pie.
  9. Chill & Serve
  10. Refrigerate for at least 3 hours or overnight before slicing. Garnish with crushed Oreos or a chocolate drizzle if desired.

Notes

For a stronger chocolate flavor, mix 1 tbsp cocoa powder into the crust.
You can use homemade whipped cream instead of Cool Whip for a richer texture.
Store covered in the fridge for up to 4 days — great make-ahead dessert!
Freeze leftovers for up to a month — just thaw overnight before serving.