Best 5 Halloween Pumpkin Patch Oreo Pie Recipes

HALLOWEEN PUMPKIN PATCH OREO PIE

Steps:

• Place sherbet in a bowl; stir until smooth.
• Stir in 1/2 of the whipped topping until well blended.
• Spoon into premade Oreo cookie crust. Sprinkle with chopped Oreos, pressing firmly into sherbet.
• Cover with remaining whipped topping. Freeze 4 hours or until firm.
• Let stand at room temperature 10 minutes before serving.
• Garnish with finely chopped Oreo cookies and candy pumpkins, if desired.
• NOTE: For a more intense orange color, stir in a few drops each of red and yellow food coloring to the sherbet mixture.

PUMPKIN PATCH BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
• Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
• Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.

PUMPKIN PATCH PIE

Steps:

• Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin. , Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool. , Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. , Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges; pour filling into crust. , Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.

HALLOWEEN PIE

Steps:

• Either purchase a prepared chocolate wafer pie crust, or make one: Crush one package chocolate wafer cookies into fine crumbs, mix with 1/3 cup melted margarine, and press all but three tablespoons of the crumb mixture into a ten-inch pie plate.
• To make the filling: Combine the orange jello, boiling water, sugar, orange juice and orange rind (freshly grated, not dried), stirring until the sugar crystals are dissolved.
• Chill in a bowl until this reaches a soft jelly-like consistency.
• Whip the chilled evaporated milk (a small tin, 160 mL in size, not the big one) until it becomes light and frothy.
• Fold this into the jello mixture along with the liqueur.
• Pour into the pie shell, and sprinkle with reserved crumbs, if available.
• Chill for one to two hours before serving.
• This lets the pie set and you'll be able to cut it into slices.

OREO COOKIE PIE

Steps:

• Crush two rows of the first bag of cookies. You can put them in a ziplock-type bag and use a rolling pin, or you can use the bottom of a cup and crush them that way in a bowl. Whichever is easier. Layer these cookies in the bottom of a 9 x 12 pan and set it aside.
• Using a hand mixer, mix half the tub of whipped topping, ½ cup powdered sugar, the vanilla pudding and the cream cheese well, until blended. Spread this mixture over the cookies.
• Crush the remaining row of cookies from the first bag and sprinkle over this layer.
• Using a hand mixer, whip the remaining whipped topping for about 30 seconds, and spread this over the second layer of cookies.
• Crush two rows of the second bag of cookies, and spread over the whipped topping
• Garnish with the remaining row of cookies. I normally stand them up in the mixture, so half the cookie is standing up.
• Sprinkle with the remaining ½ cup of powdered sugar, and refrigerate until ready to serve.