Decadent No-Bake Turtle Pumpkin Cream Pie
Indulge in this luscious No-Bake Turtle Pumpkin Cream Pie that combines the rich flavors of pumpkin with the sweetness of caramel and the crunch of pecans. Inspired by Katie Brown's original recipe, I’ve enhanced it with additional spices for a deeper flavor profile. This delightful dessert boasts a fluffy texture, making it a perfect treat for any occasion, from Thanksgiving to family gatherings. Best of all, it's incredibly easy to make without ever turning on the oven! Each slice is a heavenly balance of creamy pumpkin goodness and crunchy pecans, drizzled with caramel for an added touch of decadence.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Graham cracker crust
1 (10-inch, ready-made)
Pecan pieces
1/2 cup (plus 2 tablespoons for topping)
Milk
1 cup (whole or 2%)
Instant vanilla pudding mix
2 (3.5 ounce) packages (for instant pudding)
Cooked pumpkin
2 cups (canned or fresh)
Cinnamon
1 teaspoon (ground)
Nutmeg
1/2 teaspoon (ground)
Ginger
1/2 teaspoon (ground)
Clove powder
1/2 teaspoon (ground)
Whipped topping
1 (8 ounce) container (divided)
Caramel topping
1/4 cup plus drizzling (for pie and topping)
Instructions
1
Start by pouring 1/4 cup of caramel topping evenly into the bottom of the graham cracker crust.
2
Sprinkle 1/2 cup of pecan pieces over the caramel layer, pressing them gently in.
3
In a large mixing bowl, whisk together 1 cup of milk, the two packages of instant vanilla pudding, the cooked pumpkin, cinnamon, nutmeg, ginger, and clove powder until smooth and well combined.
4
Fold in 1 1/2 cups of the whipped topping gently to incorporate, creating a light, fluffy mixture.
5
Carefully spread the pumpkin filling into the prepared crust, smoothing the top with a spatula.
6
Cover the pie with plastic wrap and refrigerate for at least 1 hour to set.
7
Before serving, top the pie with the remaining 1/2 cup of whipped topping, a drizzle of caramel sauce, and a sprinkle of the remaining 2 tablespoons of pecan pieces.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent No-Bake Turtle Pumpkin Cream Pie?
It is a luscious, easy-to-make dessert that combines pumpkin flavors with caramel and pecans in a graham cracker crust without using an oven.
How long does the pie need to refrigerate?
The pie needs to be refrigerated for at least 1 hour to set properly before serving.
Can I use fresh pumpkin instead of canned?
Yes, you can use 2 cups of either cooked fresh pumpkin or canned pumpkin for this recipe.
Do I need to bake the graham cracker crust?
No, this recipe uses a 10-inch ready-made graham cracker crust that requires no baking.
What type of pudding mix is required?
You should use two 3.5-ounce packages of instant vanilla pudding mix.
What spices provide the flavor profile?
The recipe calls for ground cinnamon, nutmeg, ginger, and clove powder for a deep, spiced flavor.
How much milk is needed?
The recipe requires 1 cup of milk, preferably whole or 2%.
What makes it a turtle pie?
The combination of caramel topping and pecan pieces gives it the classic turtle flavor profile.
How do I prepare the base layer?
Pour 1/4 cup of caramel topping into the crust and sprinkle with 1/2 cup of pecan pieces.
How do I incorporate the whipped topping?
Fold 1 1/2 cups of the whipped topping into the pumpkin and pudding mixture gently to keep it fluffy.
Is this recipe suitable for Thanksgiving?
Yes, it is a perfect and convenient treat for Thanksgiving or any family gathering.
Can I use homemade whipped cream?
While the recipe calls for whipped topping like Cool Whip, you can substitute homemade whipped cream if preferred, though the stability may vary.
What size crust should I buy?
A 10-inch ready-made graham cracker crust is the recommended size.
When should I add the final toppings?
Add the remaining whipped topping, caramel drizzle, and 2 tablespoons of pecans just before serving.
Do I need an electric mixer?
No, a whisk is sufficient to combine the milk, pudding, pumpkin, and spices until smooth.
Can I make this pie a day in advance?
Yes, making it ahead of time allows the flavors to meld and ensures the pie is fully set.
How should I store leftover pie?
Keep the pie covered with plastic wrap and store it in the refrigerator.
Can I substitute the vanilla pudding with another flavor?
While vanilla is recommended for the pumpkin flavor to shine, butterscotch or cheesecake instant pudding could also work.
What is the texture of this pie?
The pie has a light, fluffy, and creamy texture balanced by the crunch of pecans.
Is there any cooking involved at all?
No, this is a strictly no-bake recipe provided you use a ready-made crust and canned or pre-cooked pumpkin.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute the cinnamon, nutmeg, ginger, and cloves with approximately 2.5 teaspoons of pumpkin pie spice.
How many pecans are used in total?
You will need 1/2 cup for the bottom layer and an additional 2 tablespoons for the topping.
How much caramel is used?
The recipe uses 1/4 cup for the base plus extra for drizzling on top.
Can I use a chocolate crust?
Yes, a chocolate graham cracker crust would pair very well with the pumpkin and caramel flavors.
Is this recipe kid-friendly?
Yes, it is very simple to prepare and has a sweet, creamy flavor that children usually enjoy.
How many servings does this pie provide?
A 10-inch pie typically provides 8 generous slices.
Can I freeze this pie?
Freezing is not recommended as the pudding and whipped topping texture may change once thawed.
What should I do if my filling is too thin?
Ensure you used instant pudding, not cook-and-serve, and that the pie has chilled for at least an hour.
Can I add extra pecans?
Absolutely, feel free to add more pecans if you prefer a crunchier texture.
What makes this version different from Katie Brown's?
This version enhances the original by adding more spices for a deeper and richer flavor profile.