Go Back
+ servings

Whipped Turtle Pumpkin Pie

Marla Hingley
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8

Ingredients
  

Crust

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

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

For a dairy free version use dairy free margarine, almond milk and our Dairy Free Whipped Cream
Tried this recipe?Let us know how it was!