Creamy Pumpkin Pie Recipe with Oreo Crust + Dairy-free

Hi friends!

Can you believe it’s almost Thanksgiving!? How time flies by! Are you hosting? Or are you going to a friend’s or family’s home? Either way– want to make a scrumptious, noteworthy, memorable dessert to share?!

Enter: This smooth & creamy pumpkin pie. Pumpkin pie is such a classic. I decided to mix it up a bit and make it with an OREO crust!! You know, because the combination of chocolate & pumpkin is DELISH. Why not marry them together in pie?! 😀

I love this recipe for 5 main reasons:
1) It’s EASY. Whip it up in less than an hour, in one bowl.
2) It can be easily doubled. Because sometimes you have lots of mouths to feed!
3) It’s impressive and sophisticated, yet kid-friendly too.
4) It’s dairy-free! But you’d never guess that it’s any different from its dairy counterpart.
5) It has CHOCOLATE. My favorite. 😀

Admittedly, I wasn’t a huge pumpkin pie fan growing up (I know, what?!). It was a bit of a texture thing, plus I’m lactose-intolerant so I wasn’t supposed to eat it anyway (because traditional pumpkin pie has cream or milk in it). Recently though, I thought…I love pumpkin, I love pie..I need to try this again. I wonder what a dairy-free version would be like…

And my gosh, now I’m hooked!! This pie is so creamy. So satisfying. It has just the right about of sweetness combined with the luscious pumpkinyness (totally a word). Plus that Oreo crust adds a chocolate flavor that just WORKS. Trust me, it just does!!

Plus, whether you need it to be or not, this pumpkin pie is dairy-free! Coconut milk and cornstarch combine to create the perfect pumpkin pie consistency, without the cream!

PLUS, you can make it all using just one bowl! And in about 30 minutes. Quick, easy, impressive, delicious… you need this on your Thanksgiving table!!

The recipe below is for one pie, which’ll serve about 8-10 of your friends & family. Have a big family? The recipe can easily be doubled to make 2 pies! You can bake them side-by-side in the oven.

I know y’all have lots to do this week – let’s get that baking going!

Creamy Pumpkin Pie with an Oreo Crust (Dairy-free!)
Makes one 9 inch pie, 8-10 servings

Ingredients:
The Crust
35 Oreos (or Trader Joe Joe’s)
6 Tablespoons coconut oil, melted

The Pie
2/3 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (Trader Joe’s sells the best)
1/4 teaspoon salt
1 Tablespoon cornstarch
2 eggs
1 cup coconut milk
1 15 oz can pumpkin puree (my favorite is the Whole Foods brand. Or Libby’s, classic.)

Directions:

1. Preheat your oven to 350 degrees F.

2. Put the Oreos into a food processor. Grind ’em up until you have Oreo crumbs the consistency of sand.

3. Pour the crumbs into a bowl. Add in the melted coconut oil and mix them together.

4. Press the Oreo mixture into a pie plate. You don’t need to grease the pie plate, but you can if you want to.

5. Bake the pie in the 350 degree oven for just about 5 minutes. In the meantime, whip up the pie filling!

6. In that same bowl that you made the crust in, whisk all of your ingredients together. It’s SO EASY!! You can probably do it in about 5 minutes, and then, your crust will be ready!

7. After the crust has been in for 5 minutes, take it out of the oven. Bump the heat up on your oven to 425 degrees F.

8. Pour the filling slowly into the pie plate over the Oreo crust. The filling should come up right to the top of the pie plate, without being too full. You should still be able to see the crust all around the top edges.

9. At this point, I’d recommend putting the pie plate on a cookie sheet, just in case it drips in the oven. That way, the drips don’t go onto your oven and burn! It doesn’t usually drip though– this is just an extra precaution. 🙂

Oh yeah, and place some whole Oreos on top of the pie, for looks + extra Oreoness, if you’re into that like me.

10. Put the cookie sheet with the pie on it into the oven. I hold my breath when I do this part. Must not spill! 😀 Or if it does, at least the cookie sheet is there….lol

11. Bake the pie for 15 minutes. After 15 minutes, turn the heat down to 350 degrees F, and bake for 40-45 minutes. It’s done when it doesn’t look as wet, and it has firmed up. It shouldn’t be gooey. You’ll see what I mean!

12. Allow the pie to cool completely on a wire cooling rack. In all honesty, the first time I made this, we tried it after ~ 2 hours of cooling, so it was still warm. It was fun to have warm! With dairy-free vanilla ice cream, a little melty….

BUT, if that pumpkin pie consistency is what you’re after, I’d cool it first. Once it’s cooled completely, wrap it with foil or cling wrap and put it in the fridge for at least 1 hour, or overnight.

Then……DIG IN!!!

If you don’t tell people, they’ll have no idea it’s dairy-free. If you’re making it for Thanksgiving, my recommendation would be to make it the day before. That way, your dessert is done AND it has ample time to chill. And that’s a win-win right there. 🙂

I hope you, your friends, & family enjoy, and have the most wonderful Thanksgiving!! As always when you’re baking, tag @thefetchingfoodie on Instagram! I can’t wait to see!

Happy Thanksgiving!! I am Thankful for you!

 

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