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