No Bake Turtle Pumpkin Pie Recipes

NO-BAKE TURTLE PUMPKIN PIE

Steps:

• Drizzle 1/3 cup caramel topping onto the bottom of the graham cracker crust. Using a rubber spatula, spread it out evenly.
• Sprinkle 1/2 cup chopped pecans on top of the caramel. Set aside.
• In a large mixing bowl, add the dry pudding, milk, pumpkin, cinnamon and nutmeg. With an electric hand mixer, beat until well incorporated.
• Fold in the thawed Cool Whip and pour into the pie crust.
• Chill for 2 hours.
• Spread 1 cup of Cool Whip on top of the chilled pie. Even out with a spatula.
• Sprinkle with chopped pecans.
• In a microwave safe bowl, microwave the chocolate chips for 40 seconds. Remove from microwave and stir until melted and smooth.
• Drizzle the melted chocolate on top of the pie.
• Drizzle the caramel topping all over the top of the pie.
• Garnish with one or a couple whole pecan pieces in the middle of the pie.

TURTLES® 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.

NO-BAKE TURTLE PUMPKIN PIE

Steps:

• Pour ¼ cup caramel topping into crust; sprinkle with ⅓ cup pecans.
• Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.
• Stir in 1½ 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 the refrigerator.

TURTLE PUMPKIN PIE (NO-BAKE OPTION!) + VIDEO

Steps:

• Pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
• Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
• Preheat oven to 425 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Poke with a fork or line with parchment paper and add pie weights to prevent bubbling.
• Bake for 15-20 minutes until golden brown and set aside to cool completely.

TURTLE PIE

Steps:

• If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 1 & 1/2 cups of crumbs. In a small bowl, combine the crumbs with the sugar and melted butter, mix well until incorporated.
• Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the pie mixture is really compacted.
• Place the pie pan in the freeze while making the filling. If you're preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the refrigerator.
• In a microwave safe bowl, melt the chocolate chips on 50% power, stirring occasionally until fully melted. Allow the chocolate to cool to room temperature before adding it to the filling. *Cooling is critical*
• In a mixing bowl, combine the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth. Add in the cooled melted chocolate, beat again to combine. Use a spatula to stir in the cool whip, mix well.
• Spread the filling on top of the crust. Cover with plastic wrap and refrigerate for 4-8 hours, overnight works too!
• Pipe whipped cream swirls around the edge of the pie. Add a pecan on top of each swirl. Add chopped pecans to the center of the pie (add a lot if you really like nuts!). Drizzle caramel and chocolate sauce over the entire pie. Serve right away, or refrigerate until serving.

NO BAKE TURTLES® PUMPKIN PIE

Steps:

• Pour 1/2 cup caramel topping into bottom of graham cracker crust. Sprinkle 1/2 cup chopped pecans over caramel layer.
• Whisk pumpkin puree, cold milk, pudding mixes, cinnamon, and nutmeg together in a bowl until smooth; stir in 1 1/2 cups whipped topping. Spread pumpkin mixture over caramel and pecans in pie crust; top with remaining whipped topping. Refrigerate pie until chilled and set, about 1 hour. Sprinkle 2 tablespoons pecans over pie. Drizzle 2 tablespoons caramel topping over pie using a fork.

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 (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:

• 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.

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!

EASY TURTLE PIE RECIPE

Steps:

• Heat up a pan on medium-low heat.
• Toast the pecans for 3 to 4 minutes in a saucepan until it is aromatic and slightly brown in color. Set it aside.
• In a bowl, add the cream cheese. Beat it on low speed for 4 minutes until it is fluffy.
• Add the heavy cream and powdered sugar and continue to beat for 2 minutes. Set it aside.
• In a pinch bowl, pour the caramel sauce and the toasted pecans. Toss it around to combine.
• Prepare the chocolate graham pie crust. Place the pecan mixture on top of the pie crust. Spread it evenly.
• Pour the cream cheese mixture on top. Spread it evenly.
• Serve it with caramel sauce, and sprinkle with pecans and chocolate chips.
• Chill for at least 5 hours or overnight.
• Serve and enjoy!

NO-BAKE TURTLE PUMPKIN PIE

Steps:

• Mix together pumpkin, pudding, pumpkin spice and milk in large bowl with whisk until blended. Fold in 1-1/2 cups COOL WHIP. Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts. Spoon pumpkin mixture into the crust. Top with remaining cool whip. Refrigerate 1 hour. Drizzle remaining caramel topping and nuts just before serving.

NO BAKE DOUBLE LAYER PUMPKIN PIE

Steps:

• In a medium bowl, combine the graham cracker crumbs, butter and sugar. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Place the crust-lined pan in the refrigerator or freezer until the crust is very firm.
• In a large bowl, whisk together the cream cheese milk and sugar until smooth (you can also use an electric hand mixer for this). Gently stir in 1½ cups Cool Whip. Spread the cream cheese layer evenly on the bottom of the prepared crust.
• In a second bowl, whisk together the pumpkin, pudding mixes, milk and spices. Whisk until well blended (the mixture will be thick). Spread the pumpkin layer over the cream cheese layer.
• Refrigerate for 4 hours, or until well-set. Serve slices topped with more Cool Whip. Garnish with a sprinkle of cinnamon, if desired.

TURTLE PUMPKIN PIE

Steps:

• Gingersnap Cookie Crust: Place cookies in food processor and blend until fine cookie crumbs are formed. Add melted butter, and pulse food processor 3-4 additional times.
• Spray a 9-inch deep dish pie plate with baking spray and press the cookie crumb mixture into the bottom and up the sides of the pie plate. Place pie plate in freezer to chill for 10-15 minutes.
• Chocolate Sauce: Place chocolate chips in a medium-sized glass bowl. Place heavy cream in a separate small glass bowl.
• Microwave cream for 30-60 seconds, or until simmering but not boiling. Pour simmering cream over chocolate chips and let stand for 30 seconds to 1 minute. Whisk warm cream and chocolate until a smooth and creamy sauce is formed. Set aside.
• Caramel Sauce: Melt butter in a large saucepan over medium-low heat. Stir in brown sugar and cook, stirring occasionally until sugar is dissolved. Whisking gently, stir in whipping cream. Simmer for 5-8 minutes or until sauce has thickened.
• Remove caramel sauce from heat and allow caramel sauce to cool slightly and serve as desired or cool completely and store a glass jar in the refrigerator for up to two weeks. Note: Refrigerated sauce can be reheated uncovered in 30 second increments in the microwave.
• Creamy Pumpkin Pie: In a large clean bowl, beat the heavy cream, 2 tablespoons powdered sugar and vanilla with an electric mixer at high speed until soft peaks form. Set aside.
• In a separate large bowl, using a hand-held electric mixer or stand mixer with a paddle attachment, beat 4-ounces cream cheese at medium speed until creamy, about 2-3 minutes.
• Add the canned pumpkin, 1/4 cup powdered sugar, brown sugar and pumpkin pie spice and beat until smooth and creamy.
• Using a large rubber spatula, gently fold in ½ cup Greek Gods Plain Greek Yogurt into the pumpkin mixture, just until almost blended. Fold in ½ of the whipped cream until completely blended and no white streaks appear.
• Once cooled, pour about 1/4 cup caramel and chocolate sauce into the bottom of the pie crust and top with half of the chopped pecans. Let sit for 5 minutes and then pour pumpkin pie mixture over the pecans in the prepared pie crust and spread into an even layer. Cover pie with foil and refrigerate pie for at least 1-2 hours before adding next layer.
• In a separate large bowl, using a hand-held electric mixer or stand mixer with a paddle attachment, beat remaining 4-ounces cream cheese at medium speed until creamy, about 2-3 minutes. Using a large rubber spatula, gently fold in remaining ½ cup Greek Gods Plain Greek Yogurt into the cream cheese mixture, just until almost blended.
• Fold in remaining whipped cream until completely blended. Remove pie from refrigerator and pour whipped cream mixture on top of pumpkin mixture and spread into an even layer. Cover pie with foil and refrigerate pie for at least 6-8 hours before serving.
• Serving: Right before serving, drizzle top of the pie with both chocolate and caramel sauce and sprinkle with toasted pecans.

NO BAKE TURTLE PIE

Steps:

• To make the oreo crust: Place cookies in a food processor and pulse until the cookies have become crumbs. You can also turn the cookies into crumbs by placing the cookies into a zip-loc bag and crust them with a rolling pin. Add the melted butter and pinch of salt to the crumbs and pulse to combine. (If making without the food processor, transfer the crumbs to a bowl and stir the sugar and butter in with a fork) Using the bottom of the measuring cup, press the crumbs into the bottom and up the sides of a 9-inch plate. You can also use a 9-inch square pan or 9-inch springform pan. Chill the crust before filling for 30 minutes.
• To make the filling: Cream the cream cheese and sugar together until light and fluffy. Add the caramel. Cream until smooth.
• In a separate bowl, whip the cold heavy cream until soft peaks form. Then fold into the caramel filling.
• Spread the filling into the prepared Oreo crust and chill about 4 hours. Garnish: top with toasted pecan halves, hot fudge, and caramel, whipped cream!