Turtle Pumpkin Pie

Turtle Pumpkin Pie

39
Kraft Desserts 0

"This recipe takes pumpkin pie to a whole new level, with drizzled caramel, chopped pecans and airy COOL WHIP Whipped Topping. Cue the applause."

Ingredients 1 h 15 m {{adjustedServings}} servings 321 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

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

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Footnotes

  • Size-Wise
  • At 10 servings, this tasty pie is a perfect dessert to feed a crowd.
  • Variation
  • Microwave 16 KRAFT Caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1- 1/2 min. or until caramels are completely melted, stirring every 30 sec. Use instead of the caramel ice cream topping.
  • Creative Leftovers
  • Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com and search for "pumpkin."
  • How to Store
  • Refrigerate any leftovers.
  • Special Extra
  • Carefully transfer pie crust from pie pan to a colorful pie plate or festive plate before using to prepare pie as directed.
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Reviews 39

  1. 49 Ratings

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Libby
12/12/2007

This is a really good pie, but I think it would have been better if some of the cool whip in the filling was substituted with more pumpkin to give the pie more flavor.

laineym
11/18/2007

I used skim milk, fat free Cool Whip, fat free pudding mixes and a reduced fat graham cracker crust to help keep the total fat and calories down and it was delicious! I am planning on bringing this to Thanksgiving dinner to offer a desert option for those watching their diet!

Miss Dusty
11/24/2011

This pie was wonderful, but be warned! It's very RICH! I made very few adjustments. I made my own pie crust, which added to the flavor: 1 c. flour, 1/2 c. softened butter, 1/2 c. chopped pecans; blend; press into the pie pan bottom & sides; bake for 15 minutes. Then follow the directions from there. I didn't have 2 boxes of vanilla pudding (& not going back to the store on Thanksgiving!!), so I used 1 box of vanilla & 1 box of chocolate pudding. WOW!!!!! :o) I also used my own whipped cream, with coconut flavoring and about 1/3 c. of coconut flakes mixed in. :o)