Simple Turtles® Pumpkin Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 367 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.