Turtle Pumpkin Pie Recipes

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.

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.

Steps:

• Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
• Beat milk dry pudding mixes, pumpkin and spices with whisk until blended.
• Stir in 1 ½ cups whipped topping.
• Spread into crust.
• Top with remaining whipped topping.
• Refrigerate 1 hour.
• Top with remaining pecans and drizzle remaining caramel with fork.

Steps:

• Pour 1/4 cup carmel topping into crust and sprinkle with 1/2 cup of pecans.
• Beat milk, dry pudding mixes, pumpkin and spices with wisk until blended.
• Stir in 1 1/2 cup whipped topping and spread into crust.
• Top with remaining whipped topping.
• Refrigerate 1 hour.
• Just before serving top with 2 tbs. pecans and drizzle remaining carmel with fork.

Steps:

• Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
• Beat milk, dry pudding, pumpkin and spices with whisk until blended.
• Stir in 11/2 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 refrigerator.

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, flour and spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., Just before serving, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.

Steps:

• Spread 1/4 cup caramel topping onto bottom of crust; sprinkle with 1/2 cup nuts.
• Mix pumpkin, dry pudding mixes and spices in large bowl until blended. Gradually add milk, mixing well after each addition. Stir in 1-1/2 cups COOL WHIP; spread over ingredients in crust.
• Refrigerate 1 hr. or until firm.
• Garnish with remaining COOL WHIP, caramel topping and nuts just before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened; press into the bottom and sides of a 9-inch pie pan.
• Bake in the preheated oven until the crust is lightly browned and smells toasted, about 6 minutes. Remove from the oven and allow to cool.
• Spread 1/4 cup caramel topping onto the cooled crust. Sprinkle 1/2 cup pecan pieces over the caramel topping.
• Whisk milk, pumpkin, pudding mix, cinnamon, and nutmeg together in a bowl until well combined. Stir 1 1/2 cups whipped topping into pumpkin mixture. Spread pumpkin mixture into crust. Spread remaining whipped topping over the top of the pie. Refrigerate pie until chilled, at least 1 hour. Sprinkle 2 tablespoons pecans atop the pie and drizzle with 2 tablespoons caramel using a fork.

Steps:

• Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices until blended. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

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.

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.