Even Thanksgiving classics can be made better with Oreo cookies!
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Chocolate Cookie Crust
24 c.
Oreo cookies
1/4 c.
unsalted butter
Filling
1 3/4 c.
pumpkin purée
3
large eggs
1/2 c.
light brown sugar
1/4 c.
granulated sugar
1 tbsp.
cornstarch
1 tsp.
salt
2 tsp.
cinnamon
1 tsp.
ginger
1/4 tsp.
cloves
1/4 tsp.
nutmeg
3/4 c.
heavy cream
1 tbsp.
vanilla extract
Whipped Cream
1 c.
heavy cream
2 tbsp.
granulated sugar
2 tsp.
vanilla extract
1 c.
roughly crushed Oreos
-
For the crust: Mix crushed cookies and melted butter until all the crumbs are moistened. Press evenly into a 9- to 10-
inch pie pan. - For the filing: In a large mixing bowl, whisk together pumpkin, eggs, both sugars, cornstarch, salt, and spices until smooth. Whisk in heavy cream and vanilla extract until mixture is uniform in color.
- Remove pie crust from the refrigerator and place the pan on a baking sheet. Pour filling into the crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 to 60 minutes, until edges are set and center jiggles slightly when you tap the side of the pan. Turn off oven, prop door open with a wooden spoon, and allow to cool in the oven for 1 hour. Transfer to a wire rack to cool completely before serving, at least 2 hours. If not serving immediately, cover and refrigerate pie.
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For the whipped cream topping: Add heavy cream, sugar, and vanilla to a medium mixing bowl. Use a stand or hand mixer to whisk
cream until soft peaks form. Add crushed Oreos to whipped cream and spread over top of pie.
Maria Siriano
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