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.
Servings 8 slices
Calories 642kcal
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
Calories: 642kcal | Carbohydrates: 63g | Protein: 7g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 342mg | Potassium: 262mg | Fiber: 3g | Sugar: 47g | Vitamin A: 3185IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg