Ingredients

The following ingredients have 6 Servings
  • 36 golden oreos (1-14.3 oz package)
  • 6 tablespoons unsalted butter (melted)
  • 15 oz pumpkin (1 can)
  • 14 oz sweetened condensed milk (1 can)
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • sweetened whipped cream (for garnish, if desired)
  • crushed gingersnap cookies (for garnish, if desired)

Instruction

  • Preheat oven to 350 degrees. Grease 9x13 pan and set aside.
  • Add oreos to the bowl of a food processor and blitz until fine crumbs form. Stir together with melted butter. Using a buttered fingers, press evenly into prepared pan and set aside. {After I pressed it out, I used the bottom of a measuring cut to flatten it perfectly even. Totally optional!}
  • In large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture on top of crust and spread evenly.
  • Bake 40-45 minutes until center is set. Remove from oven and cool completely. Cut into squares and top with cream and crushed cookies. Serve.