Simple Turtles® Pumpkin Pie recipe

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Ingredients

1 ¼ cups finely crushed graham cracker crumbs
¼ cup white sugar
6 tablespoons butter, melted
¼ cup caramel topping
½ cup pecan pieces
1 cup cold milk
1 cup canned pumpkin
2 (4-serving size) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
2 tablespoons pecan pieces
2 tablespoons caramel topping

Nutrition Info

366.7 calories
carbohydrate: 48.3 g
cholesterol: 20.4 mg
fat: 19.4 g
fiber: 2 g
protein: 3 g
saturatedFat: 10.3 g
servingSize: -
sodium: 504.4 mg
sugar: 30 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened, press into the bottom and sides of a 9-inch pie pan.

  3. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 6 minutes. Remove from the oven and allow to cool.

  4. Spread 1/4 cup caramel topping onto the cooled crust. Sprinkle 1/2 cup pecan pieces over the caramel topping.

  5. Whisk milk, pumpkin, pudding mix, cinnamon, and nutmeg together in a bowl until well combined. Stir 1 1/2 cups whipped topping into pumpkin mixture. Spread pumpkin mixture into crust. Spread remaining whipped topping over the top of the pie. Refrigerate pie until chilled, at least 1 hour. Sprinkle 2 tablespoons pecans atop the pie and drizzle with 2 tablespoons caramel using a fork.

Recipe Yield

1 9-inch pie

Recipe Note

This is a very simple and delicious recipe. The combination of caramel, pecans, pumpkin, and a graham cracker crust brings the flavors together. Taste-wise I prefer to make a homemade crust, but a pre-made graham cracker crust can be substituted to reduce prep time. It is a staple in our family around the holidays and has won several cooking contests. I hope you enjoy it as much as we do! Store leftovers in the refrigerator.

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