November 8, 2015

No-Bake Pumpkin Turtle Pie

This is a perfect no-fail pie recipe.  You can not mess this up.  No baking is required and all you do is mix a few ingredients together and layer everything on top of each other.

This pie is amazing.  The flavor is soooooooo GOOD!!!!    

Chocolate Pie Crust, Gooey Caramel, Crunchy Pecans, Creamy Pumpkin Filling, Whipped Topping and Mini Chocolate Chips make up this tall stunning pie that holds its shape.
I'm not a big fan of regular pumpkin pie, but this version is fantastic.  It has a light pumpkin flavor that is not overpowering and the texture is thick and creamy.  

It doesn't leave you feeling weighed down after a big slice, so it's a perfect option to have after a big Thanksgiving dinner.  
You will probably find yourself sneaking to the fridge over and over again to sneak a few bites of this pie.  

Switch things up this holiday season and impress your guests with this fabulous Pumpkin Turtle Pie.  All I know is if I am ever asked to bring pumpkin pie, this is what they will get.  It's incredible.    
You might also like:
No-Bake Pumpkin Turtle Pie
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 store-bought chocolate pie crust
1/3 c. caramel ice cream topping, plus more for serving
1/2 c. chopped pecans, divided
2 (3.4 oz.) boxes instant vanilla pudding mix
1 c. milk
3/4 c. canned pumpkin puree
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg, scant
1 (8 oz.) carton Cool Whip, thawed
2 - 3 Tbl. mini chocolate chips

Pour 1/3 cup of caramel topping into the bottom of the pie crust.  Top with chopped pecans, reserving a little for garnish.  In a medium bowl, whisk together the pudding mix, milk, pumpkin, cinnamon and nutmeg until well combined.  Gently fold in around 1 1/2 cups of the thawed whipped topping.  Pour into pie crust and spread out evenly.  Refrigerate at least one hour.  When ready to serve, top with remaining whipped topping and garnish with some chopped pecans and mini chocolate chips.  Serve with an additional drizzle of caramel, if desired.

Jenn's Notes: Make sure you use instant pudding.  I used 1% milk.

Slightly adapted from: Kraft


  1. Oh. Wow. This looks amazing! I'm going to share with my sister-in-law and see if she wants to make this for Thanksgiving! :)

  2. Yummy! Looks creamy and irresistibly good!

  3. Sorry about the above deletion...I omitted a word and the sentence made no sense. (It is Monday after all!) Anyhow, this pie looks amazing and I have already printed the recipe and plan to make it for Thanksgiving! Do you have a particular brand of caramel topping that you like? And can the pie be made the day before serving?

    1. Deb - I was actually going to put this in my post and then forgot, so I'm glad you asked. It tasted great for several days, so you can definitely make it the day before. As far as the caramel, I use what I grew up on, which is Smuckers. I have heard good things about Mrs. Richardson brand caramel, but never tried it myself.

  4. Oh how I love this light and tasty dessert. It looks beautiful. Thanks so much for sharing with us at Weekend Potluck.

  5. Thankssgiving or not I am making it too ,as pumpkins are bursting in my garden.Have been looking around for a cake and somehow was sure I will find it on your page. Thank you

  6. I hope you don't mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can't wait for Autumn :)