READY IN 1¼ hrs

Turtle Pumpkin Pie

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Read Reviews (39)

"Caramel, pecans, and creamy pumpkin spice pudding make this twist on the traditional pumpkin pie a decadent treat." — JELL-O

Directions

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

Kitchen-Friendly View

PREP 15 mins
READY IN 1 hr 15 mins

Footnotes

Size-Wise
At 10 servings, this tasty pie is a perfect dessert to feed a crowd.
Watch the video for tips on making this delicious pie!

Reviews More Reviews

Most Helpful Positive Review

Dec 12, 2007

This is a really good pie, but I think it would have been better if some of the cool whip in the filling was substituted with more pumpkin to give the pie more flavor.

—Libby

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Most Helpful Critical Review

Dec 29, 2009

It is easy to make but the pumpkin part of the pie isn't very sweet. No one even took a piece at Christmas -- in all fairness, this pie was competing against a Blackberry sourcream pie as well as cherry cheesecake....

—Kelly and Keith

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48 Ratings

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Nov 18, 2007

I used skim milk, fat free Cool Whip, fat free pudding mixes and a reduced fat graham cracker crust to help keep the total fat and calories down and it was delicious! I am planning on bringing this to Thanksgiving dinner to offer a desert option for those watching their diet!

—laineym

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Nov 16, 2007

I don't use the pecans in this recipe, it interferes with the creamy texture. I've tried with and without and the without had everyone complimenting this recipe

—shaeleigh24

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Dec 26, 2007

This is soo good and soo easy. I have used both pumpkin pudding and chocolate pudding. I think there are several flavors of pudding that would be good such as butterscotch, vanilla... mmm good!! I have made this many times. I prefer the shortbread crust with chocolate pudding, yet graham crust works good too.

—Lady Pamela

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Nov 24, 2011

This pie was wonderful, but be warned! It's very RICH! I made very few adjustments. I made my own pie crust, which added to the flavor: 1 c. flour, 1/2 c. softened butter, 1/2 c. chopped pecans; blend; press into the pie pan bottom & sides; bake for 15 minutes. Then follow the directions from there. I didn't have 2 boxes of vanilla pudding (& not going back to the store on Thanksgiving!!), so I used 1 box of vanilla & 1 box of chocolate pudding. WOW!!!!! :o) I also used my own whipped cream, with coconut flavoring and about 1/3 c. of coconut flakes mixed in. :o)

—Miss Dusty

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Jan 02, 2012

I made this pie for Thanksgiving and have made 20 since because it was so good! We gave them to family and friends for Christmas. I drizzle chocolate syrup on top along with the caramel and pecans. Just a tip, the brand of the vanilla pudding makes a huge difference! When I use Jello brand, it's sweeter and I made some with Great Value (Walmart) brand to save money and my finished pie tasted much more like pumpkin. Crazy that it was that big of a difference!

—hrt_0928

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Nov 22, 2011

This is the only pumpkin pie I will eat! I took it to my family Thanksgiving last year and everyone else loved it too.

—ashleyellen_08

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Nutrition

Calories
320 kcal
16%

Carbohydrates
46.7 g
15%

Cholesterol
2 mg
< 1%

Fat
13.9 g
21%

Fiber
1.9 g
8%

Protein
2.6 g
5%

Sodium
488 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turtle Pumpkin Pie

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 320
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 5.4g 27 %
Cholesterol 2mg < 1 %
Sodium 488mg 20 %
** Potassium 114mg 3 %
Total Carbohydrates 46.7g 15 %
Dietary Fiber 1.9g 8 %
Protein 2.6g 5 %
** Sugars 163.1g
** Vitamin A 80 %
** Vitamin C 2 %
** Calcium 6 %
** Iron 8 %
** Thiamin 2 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.