This Turtle Pumpkin Pie is a delicious spin on pumpkin pie with creamy layers of pumpkin, topped with chocolate ganache, pecans, chocolate chips, caramel bites and caramel drizzle for an amazing dessert!
I love a good dessert. A sweet after dinner course is always desirable if you leave room. If you know it’s coming, you usually do. However, so many desserts are regrettable. They don’t live up to expectations and they aren’t worth the calories. Dessert disappointment is real you guys, but that’s why I’m dedicated to providing you with pause-your-diet-worthy concoctions like this doozy of a delicacy Turtle Pumpkin Pie.
There is no way to oversell this dessert. We all know turtles are the best. They’re a holiday favorite that blends nutty crunch with caramel chew and sweet beautiful chocolate. The combo is a pure delight. Anybody, nut allergy notwithstanding, would be thrilled to be presented with just this small treat as a dessert option. But this recipe takes that sweet treat and turns it into something bigger and better. Now you can a mantle of pumpkin spice beneath that lumpy crust and a smooth velvety texture to fully engage your mouth in each heavenly bite.
Nut Allergies
The only thing that can stand in the way of indulging in this tantalizing pumpkin turtle pie is nut allergies. If you or anyone at home is allergic, that kind of puts a damper on the recipe. Fear not, however, because you can also make a pumpkin pie with delicious chocolate ganache on top and simply nix the pecans. There is something to be said about this layered dessert with or without nuts. It’s a complex and tasty pie and you will want to hold onto this recipe for future fall family gatherings, pot lucks, and holiday dinner parties.
Temperature Control
One thing to note as you make this pumpkin turtle pie is that you should allow the baked pie to cool to room temperature prior to chilling in the refrigerator. Be advised that this is a two-part process that takes overnight to get the consistency of the pie right before adding the ganache.
Pumpkin Pie Ingredients
1 9in deep dish pie
2 large eggs
1 – 15oz Can of Pumpkin Puree
1 C evaporated milk
14 ounces sweetened condensed milk
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
Turtle Topping Ingredients
1/2 C semi sweet chocolate
4 C pumpkin spice creamer
1 ½ C chopped pecans
1 ½ C mini chocolate chips
1 ½ C caramel bites
¼ C salted caramel sauce
2 disposable piping bags
Turtle Pumpkin Pie Directions
Preheat oven to 425 degrees and place the pie dish onto a cookie sheet.
Using a large bowl, whisk together the eggs until whisked. Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
Pour pie mixture into the pie crust. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
Allow to cool to room temperature. Chill in fridge for at least one hour.
Using a small pot, bring the creamer to a boil. Pour over the chocolate chips in a medium bowl. Allow to sit for 1 minute before whisking until smooth.
Scoop ¼ C of the ganache into a piping bag. Scoop ¼ of the salted caramel sauce into the second piping bag. Pour remaining ganache onto the top of the pumpkin pie.
Sprinkle the chopped pecans, mini chocolate chips, and caramel bites onto the pie. Cut the tips off the piping bag and drizzle the ganache and caramel sauce all over the pie.
Cut and enjoy!
Turtle Pumpkin Pie
This Turtle Pumpkin Pie is a delicious spin on pumpkin pie with creamy layers of pumpkin, topped with chocolate ganache, pecans, chocolate chips, caramel bites and caramel drizzle for an amazing dessert!
Ingredients
Pumpkin Pie Ingredients
- 1 9in deep dish pie
- 2 large eggs
- 1 - 15oz Can of Pumpkin Puree
- 1 C evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
Turtle Topping Ingredients
- 1/2 C semi sweet chocolate
- 4 C pumpkin spice creamer
- 1 ½ C chopped pecans
- 1 ½ C mini chocolate chips
- 1 ½ C caramel bites
- ¼ C salted caramel sauce
- 2 disposable piping bags
Instructions
- Preheat oven to 425 degrees and place the pie dish onto a cookie sheet.
- Using a large bowl, whisk together the eggs until whisked. Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
- Pour pie mixture into the pie crust. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
- Allow to cool to room temperature. Chill in fridge for at least one hour.
- Using a small pot, bring the creamer to a boil. Pour over the chocolate chips in a medium bowl. Allow to sit for 1 minute before whisking until smooth.
- Scoop ¼ C of the ganache into a piping bag. Scoop ¼ of the salted caramel sauce into the second piping bag. Pour remaining ganache onto the top of the pumpkin pie.
- Sprinkle the chopped pecans, mini chocolate chips, and caramel bites onto the pie. Cut the tips off the piping bag and drizzle the ganache and caramel sauce all over the pie.
- Cut and enjoy!
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