Skip to main content New this month
Get the Allrecipes magazine

Turtles® Pumpkin Pie

Rated as 4.45 out of 5 Stars

"This recipe takes pumpkin pie to a whole new level, with drizzled caramel, chopped pecans and airy COOL WHIP Whipped Topping. Cue the applause."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 321 cals
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
  2. Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  3. Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Footnotes

  • Size-Wise
  • At 10 servings, this tasty pie is a perfect dessert to feed a crowd.
  • Variation
  • Microwave 16 KRAFT Caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1- 1/2 min. or until caramels are completely melted, stirring every 30 sec. Use instead of the caramel ice cream topping.
  • Creative Leftovers
  • Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com and search for "pumpkin."
  • How to Store
  • Refrigerate any leftovers.
  • Special Extra
  • Carefully transfer pie crust from pie pan to a colorful pie plate or festive plate before using to prepare pie as directed.
  • TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts


Per Serving: 321 calories; 13.9 g fat; 46.9 g carbohydrates; 2.7 g protein; 2 mg cholesterol; 489 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 42
  1. 53 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a really good pie, but I think it would have been better if some of the cool whip in the filling was substituted with more pumpkin to give the pie more flavor.

Most helpful critical review

It is easy to make but the pumpkin part of the pie isn't very sweet. No one even took a piece at Christmas -- in all fairness, this pie was competing against a Blackberry sourcream pie as well ...

Most helpful
Most positive
Least positive
Newest

This is a really good pie, but I think it would have been better if some of the cool whip in the filling was substituted with more pumpkin to give the pie more flavor.

This pie was wonderful, but be warned! It's very RICH! I made very few adjustments. I made my own pie crust, which added to the flavor: 1 c. flour, 1/2 c. softened butter, 1/2 c. chopped pecans;...

I used skim milk, fat free Cool Whip, fat free pudding mixes and a reduced fat graham cracker crust to help keep the total fat and calories down and it was delicious! I am planning on bringing t...

I made this pie for Thanksgiving and have made 20 since because it was so good! We gave them to family and friends for Christmas. I drizzle chocolate syrup on top along with the caramel and peca...

I don't use the pecans in this recipe, it interferes with the creamy texture. I've tried with and without and the without had everyone complimenting this recipe

This is soo good and soo easy. I have used both pumpkin pudding and chocolate pudding. I think there are several flavors of pudding that would be good such as butterscotch, vanilla... mmm good...

This is the only pumpkin pie I will eat! I took it to my family Thanksgiving last year and everyone else loved it too.

Tasty, but my pie turned out to be the consistency of a thick pudding. Is that how it is suppose to be? Because the picture looks more like a traditional pumpkin pie and mine .... well its a b...

Very yummy!