Not Just for Thanksgiving!

Turtle Pumpkin Pie

This is a wonderful alternative to traditional pumpkin pie. It's great for summer also because it doesn't require an oven. If you're looking for the texture of regular pumpkin pie, this probably isn't for you, but if you like pudding pies with great flavor and a little crunch, try it out! Pumpkin Pie lovers and haters alike seem to enjoy this treat.

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin (I add another 1/2 cup)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. (I of course don't measure these out; I just sprinkle and drizzle, but don't go overboard on the caramel, it's a sweet dessert)

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 cup COOL WHIP. Spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving. (I like to refrigerate overnight or at least a good 4-5 hours before serving. I also don't spread the cool whip on top, but place a small dollop on each piece, individually drizzle with caramel and sprinkle with the pecans. I think this makes a nicer presentation.)

Store leftover pie in refrigerator.

Note: This recipe makes quite a bit of filling. The second time I tried it, I used a pre-made 9in (regular) grahm crust and a slightly larger 10in grahm crust (found both at Target), doubled the filling and it came out perfectly.