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.
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Ashley Fehr
Pie crust (or choose one of the no bake options above)
1 1/4cupall-purpose flour
1/2cupcold, unsalted buttercubed
1/2cupchopped, toasted pecanstoasted pecans
15chewy caramel candieslike Kraft original, about 115g
1/2cupchopped chocolate or chocolate chips
2cupspure pumpkin puree
1/2teaspoonpumpkin 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.