Turtles Pumpkin Pie Recipes

TURTLES® PUMPKIN PIE

Steps:

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

TURTLE PUMPKIN PIE (FROM KRAFT)

Steps:

• POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
• BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

TURTLE PUMPKIN PIE

Steps:

• Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
• Beat milk dry pudding mixes, pumpkin and spices with whisk until blended.
• Stir in 1 ½ cups whipped topping.
• Spread into crust.
• Top with remaining whipped topping.
• Refrigerate 1 hour.
• Top with remaining pecans and drizzle remaining caramel with fork.

SIMPLE TURTLES® PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• Spread 1/4 cup caramel topping onto the cooled crust. Sprinkle 1/2 cup pecan pieces over the caramel topping.
• 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.

TURTLE PUMPKIN PIE (NO-BAKE OPTION!) + VIDEO

Steps:

• Pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
• Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
• Preheat oven to 425 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Poke with a fork or line with parchment paper and add pie weights to prevent bubbling.
• Bake for 15-20 minutes until golden brown and set aside to cool completely.

CARAMEL PECAN TURTLE PUMPKIN PIE RECIPE

Steps:

• 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.

EASY TURTLE PIE RECIPE

Steps:

• Heat up a pan on medium-low heat.
• Toast the pecans for 3 to 4 minutes in a saucepan until it is aromatic and slightly brown in color. Set it aside.
• In a bowl, add the cream cheese. Beat it on low speed for 4 minutes until it is fluffy.
• Add the heavy cream and powdered sugar and continue to beat for 2 minutes. Set it aside.
• In a pinch bowl, pour the caramel sauce and the toasted pecans. Toss it around to combine.
• Prepare the chocolate graham pie crust. Place the pecan mixture on top of the pie crust. Spread it evenly.
• Pour the cream cheese mixture on top. Spread it evenly.
• Serve it with caramel sauce, and sprinkle with pecans and chocolate chips.
• Chill for at least 5 hours or overnight.
• Serve and enjoy!

NO-BAKE TURTLE PUMPKIN PIE

Steps:

• Mix together pumpkin, pudding, pumpkin spice and milk in large bowl with whisk until blended. Fold in 1-1/2 cups COOL WHIP. Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts. Spoon pumpkin mixture into the crust. Top with remaining cool whip. Refrigerate 1 hour. Drizzle remaining caramel topping and nuts just before serving.

TURTLE PUMPKIN PIE

Steps:

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

TURTLE PUMPKIN PIE WORTH A TRY

Steps:

• Preheat oven to 425 degrees and place the pie dish onto a cookie sheet
• Using a large bowl, whisk together the eggs until whisked.
• Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
• Pour pie mixture into the pie crust.
• Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
• Allow to cool to room temperature before placing it into the fridge overnight.
• Using a small pot, bring the creamer to a boil.
• Pour over the chocolate chips in a medium bowl.
• Allow to sit for 1 minute before whisking until smooth.
• Scoop ¼ cup of the ganache into a piping bag
• Scoop ¼ of the salted caramel sauce into the second piping bag.
• Pour remaining ganache onto the top of the pumpkin pie
• Sprinkle the chopped pecans, mini chocolate chips, and caramel bites onto the pie.
• Cut the tips off the piping bag and drizzle the ganache and caramel sauce all over the pie.
• Cut and enjoy!