My oh my it’s my favourite turtle pumpkin pie! I love this no bake pie! Making it all from scratch makes it tastes so much better, but takes a lot of time and effort! What ever you do, allow your self time by preparing ahead. Since its made from scratch, it has to cook and therefore needs cooling time.
I sometimes make this the easy way using instant pudding ( add a bit of pumpkin spice for flavour if using vanilla), canned pumpkin, and store bought caramel, by all means if you want to use those items go ahead, it tastes amazing either way!:)
From preparing the pumpkin, pudding and caramel all from scratch, this pie is truly made with love!
First off take your pumpkin pie pumpkin cut of the stem and scoop out the seeds. Bake in a roasting pan adding 1/4 cup water to the pan, cover and bake for one hour at 350. Remove and if its soft to the touch its ready. Leave covered till cooled. Peel pumpkin and puree.
If its too watery, you can bring to a simmer till liquid evaporates if need be.
- 1 cup pumpkin puree
- 2 cups milk
- 5 tbsp sugar
- 5 tbsp brown sugar
- 6 tbsp flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 egg yolks
- 1 tbsp butter
Combine, milk, sugars, cinnamon, pumpkin pie spice, egg yolks, flour, and pumpkin in a 2 qt pot. Bring to a boil, simmer on low to medium heat stirring constantly until it comes to a boil. Add the butter on top and whisk in. Allow to cool to room temperature, takes about 2 hours to fully cool.
You will also need whipped cream, for filling and topping, and pecans.
For a full proof and easy caramel sauce I used Ree Drummonds recipe, the longer I let it cook the thicker it got follow this link easy-caramel-sauce.
Now depending if your making this in individual jars or dessert bowls, will depend on how much graham crust you will need, personally I never measure that, I just pour some in and mix it with melted butter. For a pie pan you will need about 1 and 1/4 cups worth of graham cracker crumbs with a 1/4 cup melted butter.
Take 3/4 of the pudding and combine with 1 1/2 cup whipped cream, fold in gently.
Press the graham crust into jars or pie pan, drizzle with some caramel and spread some chopped pecans, then spoon in a little of the pudding, and the next layer with pumpkin whipped cream mixture. Top with whipped cream and garnish with pecans and caramel. Refrigerate 4 hours or over night. Enjoy!
Now I know that seems like a lot, and it is but its really worth all the effort!:)
- 1 and 1/4 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup + extra caramel topping
- 1/2 cup + extra for garnish pecans
- 1 cup milk
- 1 pkg pumpkin or vanilla instant pudding
- 1 cup canned pumpkin
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups cool whip
Combine crumbs and butter, press into pie plate. Pour the 1/4 cup caramel over the crust and top with pecans. Whisk the milk, pudding mix, pumpkin and spices until blended. Stir in 1 cup cool whip. Spread into crust. Top with remaining cool whip and garnish with caramel sauce and pecans. Refrigerate for 4 hours before serving.
Now that is easy! 😉