Turtle Pumpkin Pie Recipe - Allrecipes.com
Turtle Pumpkin Pie Recipe
  • READY IN hrs

Turtle Pumpkin Pie

Recipe by  

"This recipe takes pumpkin pie to a whole new level, with drizzled caramel, chopped pecans and airy COOL WHIP Whipped Topping. Cue the applause."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
  2. Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  3. Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Kitchen-Friendly View

Footnotes

  • Size-Wise
  • At 10 servings, this tasty pie is a perfect dessert to feed a crowd.
  • Variation
  • Microwave 16 KRAFT Caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1- 1/2 min. or until caramels are completely melted, stirring every 30 sec. Use instead of the caramel ice cream topping.
  • Creative Leftovers
  • Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com and search for "pumpkin."
  • How to Store
  • Refrigerate any leftovers.
  • Special Extra
  • Carefully transfer pie crust from pie pan to a colorful pie plate or festive plate before using to prepare pie as directed.
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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.

 
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....

 
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!

 
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

 
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)

 
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!

 
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.

 
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.

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 489 mg
  • 20%

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

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