Turtle Pumpkin Pie

Turtle Pumpkin Pie

Y’all gotta try this no bake-pie recipe for the fall! It’s got all the flavors you want for the season: caramel, pumpkin spice, pecans… It’s so quick and fun to make.


1 drizzle caramel sauce, plus more to taste

1 medium graham cracker pie crust

1 packet chopped mixed nuts (peanuts and pecans), divided

2 packets Jell-O Instant Pudding, vanilla or cheesecake flavor

1 cup canned pumpkin

1 cup milk

½ tablespoon pumpkin pie spice

1 medium tub Original Cool Whip Whipped Topping, divided


1. Using a fork or spoon, drizzle the caramel sauce into the bottom of the pie crust. drizzle caramel in the bottom of the crust to taste. Sprinkle most of the chopped mixed nuts on top of the caramel (reserve some nuts for a garnish).

2. Into a large mixing bowl, pour the Jell-O packets. Add the canned pumpkin, milk, and pumpkin pie spice and mix that until well incorporated. Add half of the tub of Cool Whip and mix to thoroughly combine.

3. Gently pour mixture into the pie crust, spreading in an even layer with a spatula. Cover and refrigerate for at least 1 hour or until ready to serve.

4. When ready to serve, top the pie with the remaining Cool Whip, then drizzle the top with more caramel and the remaining chopped nuts. Slice and serve!

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This is a no bake, cream pie that you just pop in the fridge. I also call it Fridge pie. This recipe is perfect for the whole fall season, using canned pumpkin and caramel and whipped cream

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