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This no-bake turtle pumpkin pie has a crunchy cinnamon graham cracker crust, a hidden layer of caramel and pecans, and a fluffy pumpkin cream cheese filling finished with whipped topping, chopped pecans, and a caramel drizzle. It's an easy make-ahead dessert for Thanksgiving and fall gatherings.
Easy No-Bake Pumpkin Pie (25 Minutes of Prep, No Oven Required)
Pumpkin season is in full swing in my kitchen, and my oven has been working overtime. So far this fall, I've baked my pumpkin chocolate chip muffins, a loaf of pumpkin cream cheese bread with streusel topping, and a pan of layered pumpkin brownies. I even made an outrageous, over-the-top pumpkin-shaped cake made from two Bundt cakes that looks like a real pumpkin!
My oven needed a break, so I made this turtle pumpkin pie that's completely no-bake. The "turtle" part comes from the classic candy combination of caramel and pecans. I tucked both underneath the creamy, spiced pumpkin filling, then added even more on top, so every slice gets a little bit of everything. This make-ahead pie is great for Thanksgiving, Friendsgiving, fall potlucks, and Halloween parties.
Why You'll Love This Fall Dessert
- No oven needed, so the oven is free for the Thanksgiving turkey (or any other dish)
- Only 25 minutes of hands-on prep
- Make-ahead friendly (it's even better the next day)
- A hidden caramel pecan layer in every slice
- Light, mousse-like filling with no eggs and no water bath
- Slices cleanly and serves 8
Ingredients and Substitutions
This recipe consists of 3 components: a cinnamon graham cracker crust, a caramel pecan and pumpkin cream cheese filling, and a whipped topping finish. I provide lots of helpful ingredient notes below, but feel free to skip directly to the fully printable recipe card.
1) Crust Ingredients
- Cinnamon graham crackers: I used Honey Maid Cinnamon Graham Crackers. You will need 13 full graham cracker sheets. If you can't find cinnamon graham crackers, use regular or honey graham crackers and add about 2 teaspoons of ground cinnamon to the crumb mixture. You can also try gingersnaps instead of graham crackers. In that case, use about 22-25 gingersnap cookies for the crust.
- Light brown sugar: You can use granulated sugar or dark brown sugar instead.
- Unsalted butter: Melted. If you only have salted butter, it's fine to use here.
2) Filling Ingredients
- Pecan halves: I like pecan halves for the bottom layer because they lie flat. You can toast them for 5 minutes in a dry skillet for a deeper, nuttier flavor. Let them cool before adding them to the crust. Walnuts are a good substitute.
- Caramel sauce: I used Ghirardelli Caramel Sauce. I like it better than Smucker's Caramel Topping because it is thicker (the kind sold as an ice cream topping). Salted caramel or dulce de leche also works. Don't use thin caramel syrups used for coffee drinks.
- Cream cheese: Use full-fat block cream cheese, softened to room temperature, for the smoothest filling.
- Powdered sugar: This sweetens the filling without making it grainy.
- Light brown sugar: Adds a caramel-like flavor that pairs so well with pumpkin. Dark brown sugar works too.
- Pure pumpkin puree: I used Libby's Pure Pumpkin Puree. Make sure it's pumpkin puree and not pumpkin pie filling (which is already sweetened and spiced). I like to drain it to keep out any excess moisture from the pie filling.
- Pumpkin pie spice: I use a homemade blend of cinnamon, ginger, nutmeg, allspice, and cloves. Mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
- Vanilla extract: Vanilla bean paste works too.
- Whipped topping: I use thawed frozen whipped topping (like Cool Whip). It holds its shape well and keeps the filling light. You can substitute stabilized homemade whipped cream.
3) Topping Ingredients
- Whipped topping: The second container of thawed whipped topping, spread over the pumpkin layer.
- Chopped pecans: Toasted or plain.
- Caramel sauce: Warm it for a few seconds in the microwave so it drizzles easily.
How to Make Turtle Pumpkin Pie (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Make the crust: Pulse the cinnamon graham crackers and brown sugar in a food processor into fine crumbs. Stream in the melted butter until the mixture looks like wet sand.
- Press and freeze: Press the crumbs firmly into the bottom and up the sides of a greased 9-inch pie dish. Freeze for 10-15 minutes.
- Add the turtle layer: Scatter the pecan halves over the crust and pour the caramel sauce on top. Return the pie dish to the freezer while you make the filling.
- Make the pumpkin filling: Beat the cream cheese with both sugars until smooth. Mix in the pumpkin puree, pumpkin pie spice, and vanilla, then gently fold in the whipped topping.
- Fill the pie: Spoon the filling over the caramel and pecans and smooth it out.
- Top and chill: Spread the remaining whipped topping over the pie, cover loosely, and chill for at least 5 hours or overnight.
- Finish and serve: Right before serving, sprinkle with chopped pecans and drizzle with caramel sauce. Enjoy!
FAQs
- Can I use a store-bought graham cracker crust? Yes. Look for a 9-ounce deep-dish crust. The standard 6-ounce crusts are shallow, and the filling may not fit. Spoon any extra into small cups for a no-bake pumpkin mousse treat.
- Why is my pie filling too soft? The most common reasons are wet pumpkin puree or cream cheese that wasn't fully softened (which can leave lumps and make you overmix). Blot the pumpkin puree with paper towels, gently fold in the whipped topping, and chill the pie for the full 5 hours in the fridge. Overnight is even better.
More Pumpkin Desserts
Turtle Pumpkin Pie (No-Bake, 25 Minutes of Prep)
This no-bake turtle pumpkin pie has a cinnamon graham cracker crust, a hidden caramel pecan layer, and a fluffy pumpkin cream cheese filling. Just 25 minutes of prep for an easy make-ahead Thanksgiving dessert.
Ingredients
Crust:
- 13 cinnamon graham crackers
- 2 tablespoons light brown sugar
- ½ cup unsalted butter melted
Filling:
- 1 cup pecan halves (100 grams)
- ⅓ cup caramel sauce
- 8 ounces full-fat cream cheese softened
- ½ cup powdered sugar (60 grams)
- ¼ cup light brown sugar (55 grams), packed
- ½ cup pure pumpkin puree (4 ounces), drained
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
Topping:
- 8 ounces whipped topping thawed
- ¼ cup pecans chopped
- ¼ cup caramel sauce
Instructions
Crust:
- Grease a 9-inch pie dish with butter or shortening, and set it aside.
- Break apart the cinnamon graham crackers and place them in a food processor along with the brown sugar. Pulse until the crackers become finely ground crumbs. Gradually pour in the melted butter while the processor runs at low speed until the mixture resembles wet sand.
- Pour the crumb mixture into the prepared pie dish, and press it firmly into the bottom and up the sides of the dish.
- Freeze for 10-15 minutes.
Filling:
- Spread the pecan halves across the bottom of the crust. It's okay if some overlap. Then, pour the caramel sauce over the pecans. Put the crust back in the freezer for at least 10 minutes or until you have finished mixing the pumpkin pie filling.
- Use an electric mixer to mix the cream cheese, powdered sugar, and light brown sugar in a large mixing bowl until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, and continue mixing until combined. Fold in the whipped topping.
- Spoon the pumpkin pie filling into the pie crust over the caramel and pecans, and smooth it out evenly.
Topping:
- Spread the remaining 8 ounces of whipped topping on top of the pie, cover loosely with plastic wrap, and chill for at least 5 hours or overnight.
- When you are ready to serve, sprinkle the chopped pecans on top of the pie and drizzle the caramel all over. Serve chilled.
Notes
- To drain the pumpkin puree, I lined a medium bowl with 2 layers of paper towels and spooned the puree into the bowl. I let it sit for about 5 minutes so the paper towels could absorb the excess moisture.
- Make sure the cream cheese is very smooth and free of lumps before adding the pumpkin puree.
- I like to use the flat bottom of a glass or measuring cup to press the crumbs into the pie dish. The firmer the crumbs are packed, the less likely the crust will break when I slice the pie.
- Can I make pumpkin turtle pie ahead of time? Absolutely. This is the kind of dessert I prefer to make a day ahead. Add the pecans and caramel drizzle right before serving.
- How do I get clean slices? Use a sharp knife and wipe it clean between cuts. Running the knife under hot water and drying it helps too.
- Refrigerator: Cover the pie with plastic wrap, and store it in the refrigerator for up to 3 days. The caramel may seep into the crust after that.
- Freezer: Cover the pie with plastic wrap and foil and store it in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
- You will need the following Special Tools: 9-inch Pie Dish | Food Processor | Flat-Bottomed Measuring Cup | Medium and Large Mixing Bowls | Electric Mixer | Rubber Spatula | Offset Spatula | Measuring Cups and Spoons | Paper Towels | Plastic Wrap | Sharp Knife
Nutrition
Nutrition Information
Turtle Pumpkin Pie (No-Bake, 25 Minutes of Prep)
Amount per Serving
Calories
642
% Daily Value*
Fat
42
g
65
%
Saturated Fat
21
g
131
%
Trans Fat
0.5
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
60
mg
20
%
Sodium
342
mg
15
%
Potassium
262
mg
7
%
Carbohydrates
63
g
21
%
Fiber
3
g
13
%
Sugar
47
g
52
%
Protein
7
g
14
%
Vitamin A
3185
IU
64
%
Vitamin C
1
mg
1
%
Calcium
124
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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