TURTLE PUMPKIN PIE
Happy Thanksgiving week friends!! Despite hard times, and having the holidays look different than we are use to, I am still so thankful. Maybe even a little extra thankful this year. Thankful for the people in my life, for my health, the opportunities I have been given, a warm and cozy home, the little things and SO much more. I am also so thankful for you guys, and hoping that your Thanksgiving is a wonderful time- no mater how you are spending it this year.
I love Thanksgiving food so freakin much. Stuffing. Turkey. Mashed Potatoes. Honey Glazed Carrots. Sweet Potatoes. Rolls with Cinnamon Butter. Pumpkin Pie. Ahh yeah, it’s all pretty great. The recipe I am sharing with you all today is a twist on a pumpkin pie. My mom and I found this recipe on one of those cardboard JELL-O stands in the middle of an isle of a grocery store awhile back. After making it the first time, we knew we hit the jackpot. Not only is it so simple to make, it is mouth watering GOOD. I have made this for friends and family and they rave over it. So, I thought I had to share it on the blog for you guys! It is a perfect addition to a Thanksgiving table or even if you want to make it just for fun!
Turtle Pumpkin Pie
Prep Time: 15 minutes (plus refrigerating)
Crust Ingredients:
I used Keebler’s Graham Cracker Crumbs to make my crust, you can also buy a pre-maid crust if that works better for you!
If you use the Keebler’s Cracker Crumbs, follow the directions on the side of the box to make the crust, which calls for butter and sugar and 6-8 minutes of baking.
Pie Ingredients:
1/4 cup plus 2 Tbsp. caramel topping, divided
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin (I used Libby’s pie filling)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed and divided
Instructions:
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup of pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust.
Top with remaining whipped topping.
Refrigerate 1 hour. Top with remaining caramel topping and pecans before serving. Makes 10 servings, one slice each.
I hope you all enjoy, and have a wonderful and thankful Thanksgiving, no matter how it may look this year!
xo,
Makayla
