Refrigerate the crust for about 30-minutes or until ready to use.
Filling
Put the cream cheese and canned pumpkin into the food processor bowl. Blend until creamy.
Add the instant pudding, milk, and pumpkin pie spice. Blend.
Pour the thoroughly mixed pie filling into the prepared cookie crust.
Topping
Top the no-bake cheesecake with Cool Whip and crushed Oreos.
Put the pie in the refrigerator and let sit at least 4 hours, or overnight. Enjoy!
Notes
Simple solution if your pie filling doesn't thicken properly. Pour the filling into a bowl and top with Cool Whip and crumbled cookie crust. Same taste, different presentation, kids are happy!