Turtle Pumpkin Pie Worth A Try Food

TURTLE PUMPKIN PIE (FROM KRAFT)

Steps:

• POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
• BEAT dry pudding mixes, milk, pumpkin and spices 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.

TURTLE PUMPKIN PIE

Steps:

• Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
• Beat milk dry pudding mixes, pumpkin and spices with whisk until blended.
• Stir in 1 ½ cups whipped topping.
• Spread into crust.
• Top with remaining whipped topping.
• Refrigerate 1 hour.
• Top with remaining pecans and drizzle remaining caramel with fork.

TURTLE PUMPKIN PIE WORTH A TRY

Steps:

• Preheat oven to 425 degrees and place the pie dish onto a cookie sheet
• Using a large bowl, whisk together the eggs until whisked.
• Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
• Pour pie mixture into the pie crust.
• Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
• Allow to cool to room temperature before placing it into the fridge overnight.
• Using a small pot, bring the creamer to a boil.
• Pour over the chocolate chips in a medium bowl.
• Allow to sit for 1 minute before whisking until smooth.
• Scoop ¼ cup of the ganache into a piping bag
• Scoop ¼ of the salted caramel sauce into the second piping bag.
• Pour remaining ganache onto the top of the pumpkin pie
• Sprinkle the chopped pecans, mini chocolate chips, and caramel bites onto the pie.
• Cut the tips off the piping bag and drizzle the ganache and caramel sauce all over the pie.
• Cut and enjoy!

TURTLE PUMPKIN PIE

Steps:

• Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
• Beat next 5 ingredients in large bowl with whisk until 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.

SMART-CHOICE EASY TURTLE PUMPKIN PIE

Steps:

• Spread 1/4 cup caramel topping onto bottom of crust; sprinkle with 1/2 cup nuts.
• Mix pumpkin, dry pudding mixes and spices in large bowl until blended. Gradually add milk, mixing well after each addition. Stir in 1-1/2 cups COOL WHIP; spread over ingredients in crust.
• Refrigerate 1 hr. or until firm.
• Garnish with remaining COOL WHIP, caramel topping and nuts just before serving.

TURTLE PUMPKIN PIE

Steps:

• Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
• Beat milk, dry pudding, pumpkin and spices with whisk until blended.
• Stir in 11/2 cups whipped topping.
• Spread into crust.
• top with remaining whipped topping.
• refrigerate 1 hour.
• top with pecans and drizzle remaining caramel with fork.
• Store leftovers in refrigerator.

CARAMEL PECAN TURTLE PUMPKIN PIE RECIPE

Steps:

• Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
• In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
• Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
• Refrigerate 1 hour.
• Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.

TURTLE PUMPKIN PIE

Steps:

• Reserve 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl. Add sugar and butter; mix well. Press onto bottom of 9-inch pie plate. Stand reserved wafers around edge of pie plate. Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup pecans.
• Beat milk, dry pudding mixes, pumpkin and spices with wire whisk until well blended. Stir in 1-1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping and pecans.
• Refrigerate at least 1 hour. Drizzle with remaining caramel topping.