Ingredients for Turtle Pumpkin Pie
- Caramel Ice Cream Topping
- Graham Cracker Pie Crust
- Pecan Pieces
- 1 (12 ounce) can evaporated milk
- Instant Vanilla Pudding
- Canned Pumpkin
- Ground Cinnamon
- Nutmeg
- 2 cups (530ml) whipped topping (Cool Whip or similar)
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How to Make Turtle Pumpkin Pie
- Prepare your pie crust (store-bought is perfectly fine!). Pour 1/4 cup (60ml) of caramel topping into the crust, spreading evenly.
- Sprinkle 1/2 cup (30g) of chopped pecans over the caramel layer.
- In a large bowl, whisk together the following until completely smooth: 1 (3.4 ounce) package Jell-O vanilla instant pudding mix, 1 (3.4 ounce) package Jell-O chocolate instant pudding mix, 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon.
- Gently fold in 1 1/2 cups (355ml) of whipped topping (Cool Whip or similar).
- Pour the pumpkin mixture into the prepared pie crust over the pecan layer.
- Refrigerate for at least 1 hour, or preferably longer, to allow the pie to set completely.
- Just before serving, top with remaining whipped topping (about 1/2 cup), a drizzle of caramel topping, and a sprinkle of chopped pecans for extra crunch.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
135g
Fat
36g
Carbs
18g
