Crush the Oreo’s in a food processor. Mix the Oreo crumbs with the melted butter and press into a 9″ pie pan. Put the crust in refrigerator until ready to use.
Put the cream cheese in a mixing bowl and beat with an electric mixer. Add the rest of the ingredients and blend until completely mixed together. Pour the filling into the Oreo pie crust.
Whip the heavy cream and the powdered sugar until thickened. Spread over top of the pie, and sprinkle with Oreo Cookie crumbs.
Put the pie in the refrigerator and let sit at least 4 hours, or overnight. Enjoy!
*Next time I make this pie I am going to try using just a half the can of pumpkin. I think the pie will be just as good, it may set a little quicker, and I will have some leftover pumpkin to make a batch of Quick and Easy Pumpkin Pie Spice Pancakes.