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Turtle Pumpkin Pie
Sitting on top of a layer of caramel and pecans, this no bake Turtle Pumpkin Pie is a delicious twist on a holiday classic.
Prep Time
15
minutes
minutes
Chill
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
298
kcal
Author
Nicole Burkholder
Ingredients
1
6-8 oz
graham cracker crust
6
Tablespoons
caramel ice cream topping
divided (1/4 cup for the crust, 2 Tbsp for topping)
10
Tablespoons
chopped pecans
divided (1/2 cup for crust plus 2 Tbsp for topping)
2
3.4 oz pkg
vanilla instant pudding mix
1
cup
cold milk
1
cup
canned pumpkin
1
teaspoon
ground cinnamon
1/2
teaspoon
ground nutmeg
1
8 oz
carton whipped topping
thawed, divided
1/4
cup
Heath toffee bits
optional
Instructions
Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
6 Tablespoons caramel ice cream topping,
1 6-8 oz graham cracker crust,
10 Tablespoons chopped pecans
Whisk together the next 5 ingredients in large bowl until blended.
2 3.4 oz pkg vanilla instant pudding mix,
1 cup cold milk,
1 cup canned pumpkin,
1 teaspoon ground cinnamon,
1/2 teaspoon ground nutmeg
Stir in 1-1/2 cups whipped topping; spoon into crust.
1 8 oz carton whipped topping
Refrigerate for 1 hour.
Top with remaining whipped topping, caramel topping and nuts or toffee bits just before serving. Keep refrigerated.
6 Tablespoons caramel ice cream topping,
1/4 cup Heath toffee bits,
10 Tablespoons chopped pecans
Nutrition
Serving:
1
slice
|
Calories:
298
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.1
g
|
Cholesterol:
11
mg
|
Sodium:
176
mg
|
Potassium:
199
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
4922
IU
|
Vitamin C:
2
mg
|
Calcium:
73
mg
|
Iron:
1
mg