Pumpkin Spice Oatmeal Creme Pie
November 2, 2026
A creamy pumpkin spice cheesecake pie with a buttery graham cracker crust, chunks of Little Debbie Oatmeal Creme Pies, and fluffy whipped cream!
This Pumpkin Spice Oatmeal Creme Pie takes those Little Debbie Pumpkin Spice Oatmeal Creme Pies and turns them into an absolutely delicious fall dessert! There’s a buttery graham cracker crust, a creamy pumpkin spice cheesecake filling, and chunks of oatmeal creme pies mixed right in. Add some whipped cream on top, and you’ve got yourself a new take on pumpkin pie.
Flavor Profile
This pie has a creamy cheesecake filling with warm pumpkin spice flavors, a little tanginess from the cream cheese, and just the right amount of sweetness. The oatmeal creme pies add notes of cinnamon, brown sugar, and vanilla, while the graham cracker crust brings a buttery crunch. The cookie pieces soften slightly as the pie chills, creating little pockets of oatmeal cookie and sweet creme filling throughout each slice.
Recipe Tips
- Graham cracker crust: Bake the crust for 8–10 minutes and let it cool completely before adding the cheesecake filling for a firmer base.
- Pumpkin spice pudding: Use only 1 cup of cold milk instead of the usual 2 cups to create a thicker pudding that works better in the cheesecake filling.
- Oatmeal creme pies: Cut the cookies into bite-sized chunks so you get pieces of oatmeal creme pie throughout the filling.
- Whipped cream: Whip the heavy cream to stiff peaks before folding it into the cheesecake mixture to help create a fluffy texture.
- Chilling time: Refrigerate the pie for at least 6 hours, preferably overnight, so the filling has time to firm up.
The Twist
Instead of using traditional pumpkin purée, this recipe gets its pumpkin spice flavor from instant pudding and Little Debbie Pumpkin Spice Oatmeal Creme Pies. The cookies are chopped and folded directly into the cheesecake filling, giving every slice little pieces of oatmeal creme pie rather than just using them as decorations.
Ingredient Highlights
- Little Debbie Pumpkin Spice Oatmeal Creme Pies: These seasonal cookies are chopped and folded into the cheesecake filling for extra flavor and texture.
- Pumpkin spice instant pudding: Adds pumpkin spice flavor and helps create a thick, creamy cheesecake filling without using canned pumpkin.
- Cream cheese: Gives the filling its cheesecake flavor and a little tanginess to balance the sweetness.
- Heavy whipping cream: Creates a light, fluffy filling and is also used for the whipped cream topping.
- Graham crackers: Combined with melted butter, brown sugar, and cinnamon to create the crust.
- Brown sugar: Adds a little caramel-like sweetness to the graham cracker crust.
Pumpkin Spice Oatmeal Creme Pie
Ingredients
Graham cracker crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tbsp light brown sugar
- ¼ tsp cinnamon
Pumpkin spice cheesecake filling
- 8 oz cream cheese, softened
- 1 box (3.4 oz) Jell-O Pumpkin Spice Instant Pudding Mix
- 1 cup cold whole milk
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 4 Little Debbie Pumpkin Spice Oatmeal Creme Pies, chopped
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Cinnamon sugar, optional
Instructions
- Preheat the oven to 350°F. Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press firmly into the bottom and sides of a 9-inch pie plate.
- Bake for 8–10 minutes, then cool completely. You can also refrigerate the crust instead of baking it, although baking helps it hold together when sliced.
- In a medium bowl, whisk the pumpkin spice pudding mix with 1 cup cold whole milk for 2 minutes. Refrigerate for 5 minutes until thickened.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
- Add the prepared pumpkin spice pudding to the cream cheese mixture and beat until fully combined.
- In a separate bowl, whip 1 cup cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cheesecake mixture until smooth and fluffy.
- Fold in the 4 chopped oatmeal creme pies. Keep the pieces fairly large so you get little pockets of cookie and creme filling throughout the pie.
- Spread the filling into the cooled graham cracker crust, smoothing the top.
- Refrigerate for at least 6 hours, preferably overnight, until firm.
- For the topping, whip the remaining heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe a swirl of whipped cream on each slice of pie. Finish with a little cinnamon sugar.
FAQ
Can I use a premade graham cracker crust?
Absolutely! A store-bought 9-inch graham cracker crust works well and saves a step. Just make sure it’s deep enough to hold all the cheesecake filling.
Does this pie contain real pumpkin?
No! The pumpkin spice flavor comes from the instant pudding mix and the Little Debbie Pumpkin Spice Oatmeal Creme Pies. There’s no canned pumpkin needed.
Can I use Cool Whip instead of homemade whipped cream?
Yes! You can substitute approximately 2 cups of thawed Cool Whip for the 1 cup of heavy cream whipped for the filling. You can also use additional Cool Whip for the topping.
Can I make this pie ahead of time?
Definitely! This pie is a great make-ahead dessert because it needs several hours to chill. Prepare it the day before serving, then add the whipped cream topping when you’re ready to serve.
How should I store leftover this Pumpkin Spice Oatmeal Creme Pie?
Cover the pie and refrigerate for up to 3 days. The oatmeal creme pie pieces will continue to soften as the pie sits, but the flavor will still be delicious.
Sprinkle of Fun
Bring this Pumpkin Spice Oatmeal Creme Pie to Thanksgiving dinner for a fun alternative to traditional pumpkin pie! It’s especially great for anyone who loves pumpkin spice but wants something a little different on the dessert table.
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