Day 25: Pumpkin Chiffon Pie with Oreo Cookie Crust

First off, can you believe it's Day 25 of our pumpkin challenge already?!? Anything you guys want to see in the last 6 days? I am starting to get excited about exploring other fall flavors, like apple cider, sweet potato, and ginger. However, I feel like I am getting more pumpkin recipe ideas by the day! Time to edit them down before this becomes the Pumpkin Pocket!

Anyways, today's recipe is build around my favorite ingredient. The cookie. There aren't many things that get in between me and cookies. I love them. If it was socially acceptable for me to be a real life cookie monster, I would be. It's kind of a problem. But, truth be told, I am kind of a cookie purist. They just aren't as good crushed up in something else, in ice cream, or transformed into a yogurt dip or whatever. I honestly feel like they are best on their own (or occasionally in raw dough form). That was until my cookies met this pie. Life changing. I'm totally serious. My mind has been opened. Chocolaty oreo's and rich creamy pumpkin seem to be made for each other. I don't know why this match hasn't been made sooner. See for your self below...


Pumpkin Chiffon Pie with Oreo Cookie Crust
(Pie recipe adapted from Paula Deen)

  • 32 jumbo marshmallows

  • 1 cup pumpkin puree

  • 1/2 teaspoon pumpkin pie spice

  • 1/4 teaspoon salt

  • 12-ounce heavy whipping cream

  • 1/4 cup sugar

  • Cinnamon to garnish




Cook the pie crust according to the oreo cookie crust recipe below. Allow to cool completely. In a double boiler over low heat combine the marshmallows and pumpkin puree. Stir constantly until completely incorporated and the marshmallows are melted down. Remove from heat and add pumpkin pie spice and salt. While mixture is cooling in a separate bowl, whip together sugar and heavy whipping cream, to form sweetened whipped cream. Once whipped, remove about a cup of whipped cream to use for serving. When pumpkin and marshmallows are completely cool, fold in the remaining whipped cream. Pour the filling into the cooled  oreo cookie crust. Chill until ready to serve. Serve with remaining whipped cream and cinnamon to garnish.

For the oreo cookie crust:

  • 25 Oreo cookies

  • 1/4 cup butter, melted


Preheat oven to 350°F. Put 25 oreos in the food processor and crush completely. Add melted butter and continue to blend in food processor until large wet crumbles. Press the wet pie crumbs into a pie dish making an even surface. I suggest using the flat bottomed end of a glass. Bake crust for 8-10 minutes and allow to completely cool.



1 comment:

  1. [...] Day 25: Pumpkin Chiffon Pie with Oreo Cookie Crust [...]

    ReplyDelete