Whipped Turtle Pumpkin Pie
A quick no-bake pie that is simple to put together, yet looks like you spent hours in the kitchen! Creamy pumpkin filling over a toffee cookie crust, topped with caramel drizzle and candied pecans – YUM!
For the cookie crust you can use plain gluten free graham crumbs, or for more flavor crush up these tasty Spiced Toffee Cookies. You can use a pie plate, large tart pan, or individual tart pans like I did below (with removable bottoms).
Mix crumbs with melted butter, press into pan and bake for about 10 minutes to set crust.
Once the pumpkin, pudding mix and spices are mixed together well, gently fold in the whipped cream.
Spread the filling onto the cooled pre-baked crusts and chill. Just before serving, top each with a dollop of whip cream, a drizzle of caramel sauce and some Candied Pecans.
Whipped Turtle Pumpkin Pie
Ingredients
Crust
- 2 cups Spiced Toffee Cookies or GF graham crumbs, finely ground
- 1/4-1/3 cup butter or margarine melted
Filling
- 1 1/2 - 2 pkgs 3.4oz each GF vanilla instant pudding mix
- 1 cup cold milk
- 1 cup canned pumpkin pureé
- 1 1/2 tsp pumpkin spice blend
- 2 cups whipped cream divided
Topping
Instructions
- Prepare the crust by combining crumbs and melted butter, add just enough butter until all crumbs are moistened and mixture holds together when pressed between fingers. Press into a greased pie plate (or individual tart pans), and bake at 350°F for 10 minutes. Cool completely.
- For the filling, whisk together the 1 1/2 pkgs of the pudding mix, milk, pumpkin and spices until well blended. Gently fold in 1 1/2 cups of the whipped cream. If you want a thicker filling, add in the remaining 1/2 pkg of the pudding mix.
- Spread filling into the cooled crust, cover with plastic wrap and chill.
- Just before serving, top each with a dollop of the remaining whipped cream, a drizzle of caramel sauce and some candied (or plain) pecans.
Notes
Thanks for all the great recipes!!