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Turtle Pumpkin Pie

I don’t like pumpkin pie.  But I do like turtles.  And now that I’ve made this, I know that I love turtles enough to make me like pumpkin pie if their elements are a part of it.

As for all normal humans (you know, the ones who already like pumpkin pie), they will like this pie too.  It was a huge hit at my husband’s potluck at work.  It is sweet & creamy–more like a cream pie than your usual custard filling, but still with the pumpkin flavor (made more palatable enhanced by the caramel & pecans).

This is a very simple recipe, so of course I had to make it difficult and fussy by making my own caramel sauce and graham cracker crust.  I wouldn’t make my own breadcrumbs for a meatloaf , but I’ve spent up to an hour making huge amounts of frosting that requires boiling sugar & corn syrup, beating egg yolks to death…etc, etc, ad nausium.

I think I have a problem.

If you have similar problems, you can watch my step-by-step video at the end and prepare your own caramel sauce as well.

Turtle Pumpkin Pie
1 graham cracker pie crust
1/4 cup plus 2 Tbsp. caramel syrup, divided
1/2 cup plus 2 Tbsp. chopped pecans, divided
2 pkg.  (3.4 oz. each) vanilla instant pudding
1 cup cold milk (I used egg nog, which worked well)
1 cup  canned pumpkin
1 tsp. ground cinnamon
1/2 tsp.  ground nutmeg
1 tub (8 oz.) whipped topping, thawed, divided
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.
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