Caramel Pecan Turtle Pumpkin Pie Recipe

Caramel Pecan Turtle Pumpkin Pie Recipe is our new favorite dessert.

My parents have some friends who have a Thanksgiving Eve Pie Party at their house each year.

They make a ton of pies, and then invite all their friends over for a Pre-Thanksgiving feast. I thought that it was such a fun idea and great way to kick off the weekend of eating.

There is nothing like a classic pumpkin pie, but this Caramel Pecan Turtle Pumpkin Pie is going to give the old classic a run for it’s money. If you are looking for a delicious spin on pumpkin pie, look no further.

This pie is seriously amazing and so easy to throw together.

It only requires a few simple ingredients, and it seriously tastes AMAZING. You are going to love how easy this is. The best part is that it doesn’t require any baking. You just cleared up some Thanksgiving oven space.

Related recipe: If you love pie, try our Easy Pecan Pie!  It can be made in less than 1 hour and is always a crowd pleaser!

Could I make this Caramel Pecan Turtle Pumpkin Pie recipe ahead of time and freeze it?

You could most definitely make this recipe ahead of time and freeze it. You could even make it about 2 days in advance, before serving it on Thanksgiving, and keep it in the fridge.

If you are making it ahead of time (especially if you plan to freeze it) we recommend not adding the pecans or caramel on top, until it is fully thawed.

The caramel freezes and thaws a little weird, and the pecans may sink more into the batter as it thaws.

If you plan on making this ahead of time, and freezing it, we recommend taking it out of the freezer and placing it in the fridge, a day ahead of time, to allow it to thaw.

If it isn’t thawing as fast as you’d like, you could also place it on the counter for about an hour or two, to speed the process up a bit.

We recommend only freezing this for about 1-2 weeks. After that, it could get freezer burned, or taste a little funny.

Ingredients needed to make Caramel Pecan Turtle Pumpkin Pie Recipe:

• Caramel Ice Cream Topping
• Graham Cracker Pie Crust
• Chopped Pecans
• Instant Vanilla Pudding
• Milk
• Canned Pumpkin
• Cinnamon
• Nutmeg
• Cool Whip

How to make Caramel Pecan Turtle Pumpkin Pie Recipe:

• Pour the caramel topping over the bottom of the prepared graham cracker pie crust. Sprinkle pecans over caramel.

• In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.

• Mix in 1 1/2 cups Cool Whip to the pumpkin mixture.

• Spoon into the crust and refrigerate for 1 hour.

• Top the caramel turtle pumpkin pie with the remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.

What could I use in place of the pecans?

If you are not a pecan lover you could also use

• Walnuts
• Slivered Almonds
• Pistachios
• Gingersnap Cookies
• Extra Graham Crackers
• Vanilla or Biscoff Cookies

Did you know we have a Youtube Channel?

We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is tried and true, so you can trust your family is going to love it.

If you aren’t pumpkin pie fans, then branch out and make something everyone will love, this Thanksgiving.

Looking for more pie recipes?

We think you will love all of these delicious pies:

• The Best Dutch Apple Pie
• German Chocolate Cream Pie
• Oreo Pudding Pie
• Apple Cinnamon Roll Pie
• Frozen Raspberry Pie

Serves: 8

Caramel Pecan Turtle Pumpkin Pie Recipe

This Caramel Pecan Turtle Pumpkin Pie just gave the classic pumpkin pie a run for its money. You are going to love how easy and delicious this recipe is.

Prep Time 1 hr 10 mins

Total Time 1 hr 10 mins

Print Pin

Ingredients

• ⅓ cup caramel topping
• 6 ounce graham cracker crust pre made
• ½ cup chopped pecans
• 6.8 ounces instant vanilla pudding
• 1 cup milk
• 1 cup canned pumpkin puree
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 8 ounces cool whip

Instructions

• Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
• In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
• Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
• Refrigerate 1 hour.
• Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving. ½

Notes

If you would like to make a graham cracker crust from scratch, here is our favorite recipe: 1 1/2 cups graham cracker crumbs (can pulse them in a blender or food processor)
1/3 cup sugar
6 Tablespoons butter, melted
1/2 teaspoon cinnamon

Mix all ingredients together in a bowl until fully incorporated. Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed). 

 

 

Nutrition

Calories: 341 kcal · Carbohydrates: 55 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 3 g · Cholesterol: 8 mg · Sodium: 321 mg · Potassium: 199 mg · Fiber: 2 g · Sugar: 30 g · Vitamin A: 4874 IU · Vitamin C: 1 mg · Calcium: 91 mg · Iron: 1 mg

Equipment

• Mixing Bowl
• Mixing Bowl

Recipe Details

Course: Dessert

Cuisine: American

Author: Camille Beckstrand

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