This Turtle Pumpkin Pie is made on a flaky pie crust, topped with pecans, caramel and a no bake pumpkin pie filling! Make it in a graham cracker or Oreo crust for a completely no bake Thanksgiving dessert! Includes step by step recipe video.
Can I tell you something? I’ve never actually baked a pumpkin pie.
I mean ever.
I know I’ve said this before, but pumpkin just isn’t something I yearn for. I don’t crave it. I taste test all of my recipes — 100% — but pumpkin is something I can leave in the fridge and it just doesn’t really tempt me.
So a while back, I developed this Cream Cheese Pumpkin Pie recipe that features a homemade, no bake pumpkin pie filling — it’s almost like a pumpkin pudding pie filling!
It worked so well, and it turned out so light and fluffy and creamy that I’m going right back to it.
I’m hoping that my pumpkin pie traditionalists will give me a chance.
When I was working on that pumpkin pie recipe, I took a poll in my Facebook group and asked them which twist they wanted to see. I think it was nearly a tie between cream cheese and turtle, but cream cheese won out for me in the end!
So this time, I obviously had to make a Turtle Pumpkin Pie for all of my Facebook friends 😉
It’s only right!
Tips and Tricks for Making this Turtle Pumpkin Pie:
- You have quite a few crust options here: you can use the pie crust recipe below, a store bought pie crust, a graham cracker crust, or a golden or chocolate Oreo crust — they will all be amazing! Do whatever suits your fancy. Note that a traditional baked crust will hold together best.
- The eggs will cook in the pumpkin pie filling on the stove — let’s not get all weird about that right off the bat for no reason.
- You can get a good picture of how deep the turtle layer is in the recipe video — it’s a thin but definitely noticeable layer! It’s chewy, chocolate, nutty perfection. But I would never judge you if you wanted more! With a drizzle of caramel and chocolate sauce on top, it’s the perfect balance.
- Because my pumpkin pudding pie filling is a little lighter and less traditional, you may have to keep an eye out for so-called pumpkin haters who end up eating all of your pie — my husband shared this at a church meeting and even one who turned up his nose a little at the sound of pumpkin gobbled it down eagerly!
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Turtle Pumpkin Pie (no-bake option!) + VIDEO
Pie crust (or choose one of the no bake options above)
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold, unsalted butter cubed
- 3-4 tbsp ice water
- 1/2 cup chopped, toasted pecans toasted pecans
- 15 chewy caramel candies like Kraft original, about 115g
- 3 tablespoons cream
- 1/2 cup chopped chocolate or chocolate chips
- 1/4 cup cream
- 2 cups pure pumpkin puree
- 1 cup evaporated milk
- 1/2 cup granulated sugar 100g
- 3 large eggs
- 2 tablespoons corn starch
- 1/2 teaspoon pumpkin pie spice
- Whipped cream for topping as desired
- Pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
- Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
- Preheat oven to 425 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Poke with a fork or line with parchment paper and add pie weights to prevent bubbling.
- Bake for 15-20 minutes until golden brown and set aside to cool completely.
- Sprinkle pecans into the bottom of the cooled pie crust.
- In a small bowl, combine caramels and cream. Microwave on high in 15-20 second intervals, stirring well each time, until melted and smooth. Pour into the crust. Set aside.
- In a microwave-safe bowl, combine chocolate and 1/4 cup cream. Cook on high in 20-30 second intervals, stirring well each time, until smooth.
- Spread over the caramel in the pie crust and set in the refrigerator to set up slightly.
- In a large pot or skillet, whisk together the pumpkin, milk, sugar, eggs, corn starch, and pumpkin pie spice until combined. Place over medium heat and cook, whisking constantly, until thickened and bubbling slightly, about 7-9 minutes. Pour over caramel in crust and refrigerate until set completely, at least 6-8 hours.
- Top with whipped cream and serve, or cover and continue refrigerating to serve later. This pie is best served within 24-48 hours.
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