Turtle Pumpkin Pie
Drum roll please…. It’s November! And that means the holiday season is upon us. From now through the first of the year, my days are spent planning, prepping, and pining for all my favorite holiday festivities and food. I love Christmas and everything it is about, but pulling together a Thanksgiving meal is what makes my heart go pitter-patter. Every year, I try to throw in a few new (or modified) recipes to the classics, and this year I’m putting a spin on the classic pie line up with this Turtle Pumpkin Pie.
Picking a single pie to make for Thanksgiving is like making a parent choose their favorite child. You love them all equally, but for different reasons.
Pumpkin pie for being a taste of fall in each and every slice. Pumpkin and cinnamon are a combo that can not be beat.
Pecan Pie for being… well, for being Pecan Pie.
And Apple Pie for being the most quintessential American dessert there is.
This Turtle Pumpkin Pie brings a little bit of each classic pie to the table.
A creamy pumpkin filling with caramel and pecan accents.
Plus Cool Whip!
I mean is it even a slice of pie without a dollop of Cool Whip smeared across the top?
One of the best perks of this Turtle Pumpkin Pie recipe is how quickly it comes together.
Which is always important when in the thick of Thanksgiving preparations.
No need to make a pie crust ahead of time. And in about 10 minutes (and a little chill time) you have a pie ready to feed your awaiting family and friends.
Just make sure everyone saved room for the best part of Thanksgiving…. dessert!
Eh. Maybe just be safe and have a slice before diving into the turkey and mashed potatoes.
Life’s short. Eat dessert first!
Turtle Pumpkin Pie
- 1/4 cup Caramel Ice Cream Topping
- 1/2 cup Chopped Pecans
- 1 Graham Cracker Pie Crust
- 1 cup Milk
- 2 pkgs (3.4oz) Instant Vanilla Pudding
- 1 cup Canned Pumpkin
- 1 tsp Ground Cinnamon
- 1 container (8 oz) Cool Whip divided
- 2 Tbsp Caramel Ice Cream Topping
- 2 Tbsp Chopped Pecans
Stir together 1/4 cup of caramel ice cream topping and 1/2 cup chopped pecans. Pour mixture into the bottom of graham cracker pie crust.
In a large mixing bowl, beat together milk and pudding mixes. Add in pumpkin and cinnamon. Stir until combined.
Gently fold in 1 1/2 cups Cool Whip and spread into the crust covering the caramel and pecan bottom.
Refrigerate for at least 1 hour.
To serve: Top pie with remaining Cool Whip, 2 tablespoons caramel ice cream topping and 2 tablespoons chopped pecans.