This is a very simple and delicious recipe. The combination of caramel, pecans, pumpkin, and a graham cracker crust brings the flavors together. Taste-wise I prefer to make a homemade crust, but a pre-made graham cracker crust can be substituted to reduce prep time. It is a staple in our family around the holidays and has won several cooking contests. I hope you enjoy it as much as we do! Store leftovers in the refrigerator.

Keri

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
10
Yield:
1 9-inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened; press into the bottom and sides of a 9-inch pie pan.

  • Bake in the preheated oven until the crust is lightly browned and smells toasted, about 6 minutes. Remove from the oven and allow to cool.

  • Spread 1/4 cup caramel topping onto the cooled crust. Sprinkle 1/2 cup pecan pieces over the caramel topping.

  • Whisk milk, pumpkin, pudding mix, cinnamon, and nutmeg together in a bowl until well combined. Stir 1 1/2 cups whipped topping into pumpkin mixture. Spread pumpkin mixture into crust. Spread remaining whipped topping over the top of the pie. Refrigerate pie until chilled, at least 1 hour. Sprinkle 2 tablespoons pecans atop the pie and drizzle with 2 tablespoons caramel using a fork.

Tips

TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts

367 calories; protein 3g 6% DV; carbohydrates 48.3g 16% DV; fat 19.4g 30% DV; cholesterol 20.4mg 7% DV; sodium 504.4mg 20% DV. Full Nutrition