This turtle pumpkin pie from StephanieL has all the Fall flavors you’ll love. But truly, you can enjoy this all year round. It tastes so amazing; everyone would surely ask for a second slice. What I like about this dessert is that you can make it ahead of time, and it’s budget-friendly. It’s also a no-bake recipe, so it’s good news if you don’t like baking things or don’t own an oven. But what would truly sell you this recipe is how easy it is to make. Just mix all the ingredients in one bowl, spread it evenly over the pre-made Graham crust, and then refrigerate. So simple and easy, right? The kids would surely love this dessert – even the adults, as the flavors are not overwhelming. What are you waiting for? Try this today and see for yourself.
Ingredients:
- 1/4 cup + 2 tbsp of caramel topping, divided
- 1 Graham pie crust
- 1/2 cup + 2 tbsp chopped pecans
- 1 cup of cold milk
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup canned pure pumpkin puree
- 1 tub of thawed cool whipped topping, divided
- 2 packages Jello vanilla instant pudding mix
Directions:
Step 1
In a large bowl, combine the two packages of instant pudding mix, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 cup canned pure pumpkin puree, and 1 cup of cold milk. Whisk them until well blended. Next, add in 1/2 cup of thawed cool whipped topping and fold until just combined. Set it aside.
[social_warfare]
Step 2
Next, grab the Graham pie crust and spread 1/4 cup of caramel topping at the bottom. After this, sprinkle 1/2 cup of chopped pecans, then add the pumpkin mixture right on top of the pecans. Spread evenly until smooth. Now, place it in the fridge and let it cool for one hour. Once done cooling, add the rest of the whipped topping on top, then sprinkle some more chopped pecans. Lastly, drizzle 2 tbsp caramel topping over the pie. Serve and enjoy!
