Yes, it is as delicious as it sounds! The hubby and I made three Pumpkin Coconut Oreo Cream Pies for our three Thanksgiving shindigs. First we had Thanksgiving lunch (see my plate – which got featured on Vegansaurus) with Mark’s family. Then we visited with my family, and we capped the evening downtown at our friends Chris & Rick’s house. It was an eventful day and we had plenty of vegan pie to go around. How do I know the pies came out delicious? Everyone who tried it said so and the hosts kept any and all leftovers! I kinda wish I’d made four pies.

Pumpkin Coconut Oreo Cream Pie (Makes Two Pies, No bake!)

Ingredients: Crust
1 package Original Oreo Cookies
4 tablespoons vegan butter, melted – I use Smart Balance

Ingredients: Filling
1 package silken tofu
1 can pumpkin puree
1 cup raw sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Ingredients: Whipped Cream
2 cans full fat coconut milk – placed in the fridge overnight to separate
2 tablespoons raw sugar
1/2 teaspoon vanilla extract

Optional for Garnish:  A handful of toasted walnuts and crumbled Oreos

Directions:
In a food processor, grind Oreo cookies. Pour in melted butter and pulse to mix. Don’t over process the cookies, and use enough butter to slightly dampen the mixture. Spoon mixture into two 9″ pie pans or tins and press down to create the crust. Place into refrigerator.

In a mixer or bowl, mix the silken tofu until smooth. Add pumpkin puree, sugar, vanilla and spices. Whip on high until smooth. Divide mixture evenly over the crusts and smooth the tops. Return to refrigerator.

Remove the coconut milk from the refrigerator and scoop out the thick, white layer on top. Stir the coconut milk fat, sugar, and vanilla extract for 1-2 minutes, or until light and fluffy – enough so the sugar disintegrates. Spread the whipped topping over the pies and sprinkle with crumbled Oreos and toasted walnuts. Store in refrigerator until ready to serve. Enjoy!

Hope everyone had a relaxing after-Thanksgiving!
xo angie