- 16 Oreos
- 1 tablespoon salted butter
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup sifted powdered sugar
- 1/2 teaspoon pumpkin spice
Place 8 to 10 short cups in a rimmed casserole dish.
Combine Oreos, butter, and salt into a food processor and process until it’s a fine crumb. Measure out 1/4 cup to set aside for topping.
Divide remaining crumbs between small cups and use the handle of a wooden spoon (or another small flat object) to press the crumbs into a layer of crust.
Cover and freeze for 15 minutes, or until firm.
In a large bowl, whip heavy whipping cream until soft peaks form. Refrigerate until ready to use.
In a separate large bowl, mix together cream cheese, pumpkin puree, vanilla extract, powdered sugar, and pumpkin spice. Whip in half of the whipped cream.
Transfer filling into a pastry bag fitted with a wide tip or a resealable freezer bag with the corner snipped off. Evenly pipe the filling between the cups. Cover and return to the refrigerator for another hour until set.
Remove from the refrigerator and cover the top with a dollop of whipped cream and crushed Oreo crumbles. Serve immediately.