Pumpkin Spice Oatmeal Creme Pie
Ingredients
Scale
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.
Find it online: https://lifeandsprinkles.com/pumpkin-spice-oatmeal-creme-pie/