This summer I tasted the most delicious ice cream pumpkin pie. This pie was so amazing I had two huge slices and I couldn't stop thinking about it since. I found several recipes for it on the internet but I had this other idea
in my head. I wanted to make it with my own twist.
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MySweetCreations Chocolate Cookie Pumpkin Pie
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Crust:
18 Oreos, finely smashed
2 Tablespoons Butter
1 Teaspoon Ground Cinnamon
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Filling:
1 8 ounce package Cream Cheese
1/2 Cup Pumpkin
3 Cups Whipped Cream
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Ginger
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Topping, Optional:
Whipped Cream
Sprinkle of Cinnamon
Chocolate Syrup
Caramel Syrup
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Preheat oven to 400. Crush Oreos and add melted butter and cinnamon. Mix well and press into springform pan and bake for 5 minutes.
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Mix cream cheese, pumpkin, whipped cream until well mixed. Add cinnamon, nutmeg, and ginger until well mixed. Once the crust comes out of the oven and has cooled for 10 minutes, add filling.
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I made this without the chocolate and caramel syrup on it, but I add it just before serving the slices. I piped the whipped cream on just after speading the filling and add the sprinkle of cinnamon and placed it in the freezer.
This should be kept frozen until ready to serve. It takes about 6 hours to firm.
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