Name: Caramel Pecan Turtle Pumpkin Pie Recipe
Prep time: 10 min
Total time: 70 min
Ingredients: ⅓ cup caramel topping; 6 ounce graham cracker crust (pre made); ½ cup chopped pecans; 6.8 ounces instant vanilla pudding; 1 cup milk; 1 cup canned pumpkin puree; 1 teaspoon cinnamon; ½ teaspoon nutmeg; 8 ounces cool whip

This no bake caramel pecan turtle pumpkin pie is an easy twist on a classic pumpkin pie with layers of caramel and pecans.

Caramel Pecan Turtle Pumpkin Pie Recipe is our new favorite dessert. There is nothing like a classic pumpkin pie, but this Caramel Pecan Turtle Pumpkin Pie is going to give the old classic a run for it’s money. If you are looking for a delicious spin on pumpkin pie, look no further.

It only requires a few simple ingredients, and it seriously tastes AMAZING. You are going to love how easy this is. The best part is that it doesn’t require any baking. You just cleared up some Thanksgiving oven space.

Ingredients for a pumpkin dessert including a pie crust, JELL-O vanilla pudding mix, canned pumpkin, pecans, spices, vanilla extract, caramel sauce, and bowls of flour and sugar arranged on a white surface.

Recipe Ingredient Notes

Caramel Ice Cream Topping
Graham Cracker Pie Crust
Chopped Pecans
Instant Vanilla Pudding
Milk
Canned Pumpkin
Cinnamon
Nutmeg
Cool Whip

An unbaked pie crust filled with caramel and topped with chopped pecans sits on a white marble surface.

A glass bowl containing milk, a dollop of pumpkin puree, a sprinkle of spices, and a scoop of sugar.

How to Make Caramel Pecan Turtle Pumpkin Pie

Pour the caramel topping over the bottom of the prepared graham cracker pie crust. Sprinkle pecans over caramel.
In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
Mix in 1 ½ cups Cool Whip to the pumpkin mixture.
Spoon into the crust and refrigerate for 1 hour.
Top the caramel turtle pumpkin pie with the remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.

A slice of pie with a golden-brown crust, topped with whipped cream, chopped pecans, and drizzled with caramel sauce, on a white plate.

Freezer Tips

You could most definitely make this recipe ahead of time and freeze it. You could even make it about 2 days in advance, before serving it on Thanksgiving, and keep it in the fridge.

If you are making it ahead of time (especially if you plan to freeze it) we recommend not adding the pecans or caramel on top, until it is fully thawed. The caramel freezes and thaws a little weird, and the pecans may sink more into the batter as it thaws.

If you plan on making this ahead of time and freezing it, we recommend taking it out of the freezer and placing it in the fridge, a day ahead of time, to allow it to thaw. If it isn’t thawing as fast as you’d like, you could also place it on the counter for about an hour or two, to speed the process up a bit. We recommend only freezing this for about 1-2 weeks. After that, it could get freezer burned, or taste a little funny.

Recipe Modifications

If you are not a pecan lover, you can use the following substitutions: walnuts, slivered almonds, pistachios, gingersnap cookies, extra graham crackers, vanilla wafers, or biscoff cookies.

Explore More Delicious Pumpkin Pies, Tarts, and Crumbles

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

Caramel Pecan Turtle Pumpkin Pie Recipe

4.72 from 7 votes

This no bake caramel pecan turtle pumpkin pie is an easy twist on a classic pumpkin pie with layers of caramel and pecans.

8 servings

Prep Time 10

Cook Time 0

Refrigerate 1

Total Time 1 10

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Ingredients

Equipment

Instructions

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.

Notes

If you would like to make a graham cracker crust from scratch, here is our favorite recipe:

1 ½ cups graham cracker crumbs (can pulse them in a blender or food processor)
⅓ cup sugar
6 Tablespoons butter, melted
½ teaspoon cinnamon

Mix all ingredients together in a bowl until fully incorporated. Press mixture into an 8 or 9 inch pie plate. Bake at 375℉ for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).

Nutrition

Calories: 341 kcal · Carbohydrates: 55 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 3 g · Cholesterol: 8 mg · Sodium: 321 mg · Potassium: 199 mg · Fiber: 2 g · Sugar: 30 g · Vitamin A: 4874 IU · Vitamin C: 1 mg · Calcium: 91 mg · Iron: 1 mg

Cuisine: American

Cost: $12

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Addi Ganley says:

This dessert looks delicious. I am not crazy over Pumpkin Pie so this would be a great version of Pumpkin Pie to offer this year. It doesn't seem entirely difficult either. I love the idea of hosting a Pre-Thanksgiving Pie party...how fun!
Jennette says:

This is a great twist on the classic pumpkin pie for anyone wanting something different. I am eager to try it out! I made sure to pin it for later. Thanks.
Sabrina B says:

wow, looks really good and have never seen this before, thank you for this!
Whitney A says:

This looks so good! Any one know if you could make it ahead and freeze it?
Jodel says:

Hello, so I made this and the filling didn't set eventhough it has been in the fridge for 2 hours. What could be wrong?
Wendy says:

I'm not a fan of pumpkin pie but this recipe is scrumptious! Have made many times, always a hit!
Nancy S. says:

I'm going to try this recipe with sugar free caramel topping and sugar free vanilla pudding. Has anyone else tried it this way?
Momma Cyd says:

We are so glad you like this recipe. It's one of our holiday favorites.
Jaci says:

Could this be possibly be made with sugar free pudding, sugar free cool whip? Thank you
Momma Cyd says:

We haven't made this turtle pumpkin pie with sugar free ingredients. But if you have subbed these in the past in similar recipes, it will probably be fine.
Bonnie Foreman says:

I guess I was spacing it and I put the whole small can of pumpkin in but it turned out great I loved it
Abby says:

Tasted good but my caramel was too runny. The bottom was soaked and leaking over the sides. Next time I’ll get thicker caramel or just use it as a topping. I love all your variety and ease of recipes. Will definitely be coming back to this cite many more times!