Make This Pumpkin Pie While Your Turkey Is Cooking!
If you’re looking for a twist on the traditional Pumpkin Pie for the holidays, or you just love eating pumpkin all year round like me, I’ve got the perfect recipe for you. Turtle Pumpkin Pie from Kraft is a dessert that is so easy and quick to put together, you don’t even have to bake it! The pumpkin filling is mixed with instant vanilla pudding and cool whip so it’s light and fluffy, like mousse. On top, there’s more cool whip plus chopped nuts and caramel topping. Sounds amazing, right? It’s really simple to put together, just make sure you factor the 1 hour of refrigeration time into your prep work. I made mine the night before a dinner party to get a head start. Click here to watch me make this simple pie. Enjoy!
TURTLE PUMPKIN PIE
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped Pecans or Walnuts, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.