The perfect Thanksgiving Pumpkin Pie with Oreo Crust. This pie recipe will make you the talk of Thanksgiving dinner!

Since I’ve met my husband I have known that he loves pumpkin pie during the holidays.  

I personally am not a big fan (this might have changed my mind), but when our daughter was born we stopped buying pumpkin pies because they contain dairy and sometimes nut ingredients.  

Every year I promise to make a safe pumpkin pie, but with being so busy running a business in the past I just didn’t have the time.  

This year I promised them that I would, so here is our Allergy Safe Pumpkin Pie with an Oreo Crust!  I had to add something fun in there to convince the girls to taste it 🙂

 Ingredients:

Pumpkin Filling:

1. 2 large eggs
2. 1/2 cup of sugar
3. a pinch of salt
4. 1 tablespoon of pumpkin pie spice
5. 1 can of pumpkin puree
6. 1 cup of nondairy milk (we use Silk Milk)

Oreo Crust:

1. 1 package of Oreos (we used the birthday Oreos)
2. 1/4 cup of nondairy melted butter (we use Earth’s Best)
3. zip block bag

The hubby and girls wanted me to use the Birthday Cake Oreo’s for the crust 🙂  Take the Oreo package and pour them all into a sealed bag where you are going to roll over them with a rolling pin or if you don’t have a rolling pin use a can.  

You want to make sure you break down all the large pieces of Oreo’s into crumbs.  Add your melted butter into the Oreo bag and mix all together.  

Pour your Oreo crumbs in your baking pie dish and mold the Oreo’s around the pan.  Try to cover the entire pan around the edges.

Before making your pumpkin pie filling, take about 2 tablespoons of your pumpkin puree and just smooth over your Oreo crust.  

It’s not necessary, but it gives it an extra layer of pumpkin flavor right before the crust.  For the pumpkin pie filling you are mixing all of the ingredients together.  

In a large bowl add the eggs, sugar, salt pumpkin pie spice, pumpkin, milk and whisk until completely smooth.  Pour over your pumpkin layer and Oreo crust.

• Bake your pie at 450 degrees for 10 minutes.  
• After the 10 minutes lower your oven to 400 degrees and finish baking for another 30 minutes.
• Once done turn off the oven and if possible crack the oven door for about 15-20 minutes.  This allows your pie to cool in the oven and finish baking. 
• After about 10-15 minutes chill your pie until serving.  

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Pumpkin Pie with Oreo Crust

Yield: 1 pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 15 minutes

Total Time: 1 hour 10 minutes

The perfect Thanksgiving Pumpkin Pie with an Oreo Crust!

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Ingredients

• Pumpkin Filling:
• 2 large eggs
• 1/2 cup of sugar
• a pinch of salt
• 1 tablespoon of pumpkin pie spice
• 1 can of pumpkin puree
• 1 cup of milk (we use Silk Milk)
• Oreo Crust:
• 1 package of Oreos
• 1/4 cup of melted butter (we use Earth's Best)
• zip block bag

Instructions

1. Preheat over to 450 degrees.
2. Start off making the Oreo pie crust.
3. In a food processor or sealed bag crush your Oreos into crumbs. You can also use a rolling pin.
4. Add your melted butter to Oreo crumbs.
5. Mix all ingredients together.
6. Scoope out your pie crust into the baking pie dish and mold the Oreo’s around the pan.
7. Smooth 2 tablespoons of the pumpkin puree over your crust. Gently smooth with a wooden spoon. This will give your pumpkin pie a nice bottom layer of pumpkin flavor.
8. Next make your pie filling.
9. In a bowl combine and whisk together the eggs, sugar, salt pumpkin pie spice, pumpkin, and milk until completely smooth.
10. Pour your pie filling right on top of the pumpkin puree and Oreo crust.
11. Bake your pie at 450 degrees for 10 minutes.
12. Lower your oven to 400 degrees and bake the pie for another 30 minutes.
13. After about 10-15 minutes chill your pie until serving.

Notes

Once your pie is cooled off you want to let it chill in the refigerator until serving.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 81mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 3g

Our girls really enjoyed their first Pumpkin Pie experience and the hubby was more than thrilled!  Even my mother in law came over and told me how delicious it was!

What’s your favorite Fall dessert?