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Turtle Pumpkin Pie

Turtle Pumpkin Pie

  • Prep

    15 m
  • Ready In

    1 h 15 m
JELL-O

JELL-O

Caramel, pecans, and creamy pumpkin spice pudding make this twist on the traditional pumpkin pie a decadent treat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
  2. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
  3. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.
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Reviews

Libby
19

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
10

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!

shaeleigh24
9

shaeleigh24

11/16/2007

I don't use the pecans in this recipe, it interferes with the creamy texture. I've tried with and without and the without had everyone complimenting this recipe

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