Turtle Pumpkin Pie - Kraft Recipes Top
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Turtle Pumpkin Pie

Prep Time
Total Time

10 servings

Take pumpkin pie a step further with this Turtle Pumpkin Pie recipe. Airy COOL WHIP, drizzled caramel and chopped pecans top this Turtle Pumpkin Pie.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Size Wise

At 10 servings, this tasty pie is the perfect dessert to feed a crowd.


Microwave 16 KRAFT Caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec. Use instead of the caramel ice cream topping.

Creative Leftovers

Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com and search for "pumpkin."

How to Store

Refrigerate any leftovers.

Special Extra

Carefully transfer pie crust from pie pan to a colorful pie plate or festive plate before using to prepare pie as directed.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 330
Total fat 15g
Saturated fat 8g
Cholesterol 0mg
Sodium 390mg
Carbohydrate 47g
Dietary fiber 1g
Sugars 34g
Protein 3g
% Daily Value
Vitamin A 50 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Awesome recipe. Awesome recipe. Super simple. Yummy A++++ I am on the South Beach Diet so I substituted sugar free caramel and sugar free vanilla pudding for the original recipe. This still turned out really good. For you who did have a disaster with this recipe my question to you is did you use too much milk? Normally for two boxes of pudding you would use 4 CUPS of milk this recipe calls for 1 CUP of milk and 1 CUP of pumpkin. You may want to try this recipe again and follow it EXACTLY. If I had a complaint it would be that it set too fast. Have those ingredients ready to put in. Will use this recipe again for Christmas and it is a keeper.
Date published: 2007-11-25
Rated 5 out of 5 by from The first time I made this pie, I shared it with neighbors and we all felt it had too much nutmeg in... The first time I made this pie, I shared it with neighbors and we all felt it had too much nutmeg in it as the spice seem to overpower the pumpkin flavor. The second time I made it, I reduced the nutmeg to 1/4 tsp. but unfortunately I used "extra creamy" Cool Whip and the pie would NOT set up! I had to put it in the freezer and I was able to serve it, but it just didn't have the nice smooth texture it should have if made correctly! I will certainly try it again and hopefully it all turns out right the next time!! Overall it has a wonderful flavor! Dee, Arlington, TX
Date published: 2008-12-02
Rated 5 out of 5 by from The GREATEST pie ever! The GREATEST pie ever! MY kids, family and friends loved it and couldn't believe that I made and did it in so little time with nothing fancy to make it with. It tastes like a gourmet pie! Alot of the people that I made try it don't like traditional pumpkin pie but they wound up loving this one, AMAZING! I don't mind making it,because it's so easy and can't wait to start making it again. I have already had some requests this fall for it. LOVE IT!
Date published: 2009-10-21
Rated 5 out of 5 by from This is a definite do-over for Thanksgiving. This is a definite do-over for Thanksgiving. It is so, SO delicious! Mind you I have never been a pumpkin pie fan but my daughter loves it so I thought I would give this recipe a try. And I was so pleased with the results!The mild pumpkin flavors meld together so wonderfully with the pecans and caramel. I made my own caramel sauce which made it that much better. Super simple, super delicious, definitely give it a try. Anyone who thought it was tasteless must of left off the cinnamon and nutmeg-try it again-you won't be sorry!!!!!
Date published: 2008-10-07
Rated 5 out of 5 by from I made this for Thanksgiving exactly by the recipe and had too much filling for one pie crust. I made this for Thanksgiving exactly by the recipe and had too much filling for one pie crust. I just put the extra filling in a custard dish and my husband ate it later. I recently made it again for a Christmas party but I doubled the recipe and made 3 pies. However, I mistakenly bought pumpkin PIE mix instead of pumpkin. I followed the same directions with the exception of only adding 1 1/2 cups of pumpkin (pie mix) and omitted the spices. It set up wonderfully and tasted just as good. It was a huge hit!
Date published: 2007-12-10
Rated 5 out of 5 by from I am really surprised at the bad reviews. I am really surprised at the bad reviews. The pie came out perfect and sliced very well. It was a huge hit at Thanksgiving and I will make it again. I did change a few things. I used crushed salted peanuts, which worked really well with the caramel and crust. I also used sugar free, fat free cheesecake pudding. I think the SF, FF pudding may have less content then regular pudding. I also made the pie the day of the party so the crust wouldn't have time to get soggy. I definitely suggest making it!
Date published: 2009-11-30
Rated 5 out of 5 by from Easy to make. Easy to make. Delicious. Going to make four more this weekend. Two for the church to give to a needy family for Thanksgiving and 2 for Thanksgiving meal with family. To make this a lower calorie and for diabetics I used the following Sugar Free products: carmel topping; lo-fat graham cracker crust; pudding; skim milk; cool whip. I would like to find out calories per piece using those products. I has to be considerably lower than the original recipe for 320 calories.
Date published: 2009-11-21
Rated 1 out of 5 by from I don't think the caramel went well with the pumpkin at all. 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!
Date published: 2008-11-04
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