Ingredients:

  • 24 Oreo cookies, standard filling (275g)
  • 5 tbsp Unsalted butter, melted (70g)
  • 1/4 tsp Sea salt (1.5g)
  • 8 oz Cream cheese, softened to room temperature (225g)
  • 1 cup Pumpkin puree (245g)
  • 1 cup Powdered sugar, sifted (120g)
  • 1 tsp Vanilla extract (5ml)
  • 1.5 tsp Pumpkin pie spice (3g)
  • 8 oz Frozen whipped topping, thawed (225g)

Instructions:

  1. Place 24 Oreo cookies into a food processor and pulse until a fine, sandy texture is achieved with no large chunks.
  2. In a medium bowl, combine the cookie crumbs with 5 tablespoons of melted butter and 1/4 teaspoon sea salt.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup. Chill in the freezer for 10 minutes.
  4. In a large mixing bowl, beat 8 oz of softened cream cheese with an electric mixer until completely smooth and void of lumps.
  5. Add 1 cup pumpkin puree, 1 cup sifted powdered sugar, 1 tsp vanilla, and 1.5 tsp pumpkin pie spice. Beat on medium speed until the mixture is uniform and mahogany-toned.
  6. Gently fold in 8 oz of thawed whipped topping into the pumpkin base until no white streaks remain, maintaining the aerated volume.
  7. Pour the filling into the chilled Oreo crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours before slicing.