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Turtle Pumpkin Pie

Turtle Pumpkin Pie recipe
photo by:kraft
This recipe takes pumpkin pie to a whole new level, with drizzled caramel, chopped pecans and airy COOL WHIP Whipped Topping. Cue the applause.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
10 servings
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posted:
11/5/2008
This recipe was enjoyed by all my guests on Halloween and I am planning on making it again for Thanksgiving. I actually used sugar free/fat free varieties of all the ingredients...skim milk, sugar free instant pudding, sugar free caramel topping and light cool whip.
posted:
11/5/2008
I loved this recipe! I had a short amount of time to make it in and this recipe was perfect. I made it for friends and everyone enjoyed the twist on the typical pumpkin pie! Please give it a try!
posted:
11/5/2008
I thought this pie was good, but way too sweet for me. It didn't hold up well and ended up looking like a big blob of mush on the plates. It had a nice flavor though if you were brave enough to try it! I refrigerated it for almost 8 hours before I cut into it and it still fell apart. I don't think I'll make this again.
posted:
11/5/2008
I loved it! Everyone loved it! I usually only make pumpkin pies in the fall and I made this last year and it was a huge hit and I just made my first one of the season yesterday. I took it to work and it was a big hit - even with those who are not big pumpkin lovers. Love it! Love it!
posted:
11/4/2008
I don't think the caramel went well with the pumpkin at all. I was so excited to try this recipe, but was very disappointed. This is the first time I haven't liked a recipe I've tried off this website. It was way too sweet and even if you take out the caramel and pecans I still don't thnk the flavors mesh well in this pie. Unless you have a crazy sweet tooth I would stay away from this one. I had to throw all that money I spent on the ingrediants away!
posted:
11/4/2008
this pie is good but waaay too sweet. next time i will use 1/4 of the carmel
posted:
11/3/2008
Delicious!!!!!!
posted:
10/30/2008
I made this for work today and it was a hit. BTW, I used pure pumpkin. Since you have to add the spices to the mix and there is already sweetness from the pudding you don't need the pre-mixed pie filling.
posted:
10/30/2008
this was very good. The only problem I had was it would not get firm in the fridge, I had to put it in the freezer instead. Maybe I did something wrong?
posted:
10/29/2008
I would like to find out if people have used Pure Pumpkin or Pumpkin pie filling? If you could let me know, that would be great. I would like to make this pie this weekend. Thanks :)
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