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No Bake Turtle Pumpkin Pie

No bake turtle pumpkin pie layers a smooth pumpkin-spice filling in a graham cracker crust, then tops it with caramel, pecans, and chocolate drizzle. Chill it until set for an easy, creamy dessert with crunchy turtle pie toppings.
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Prep Time 10 minutes
Cook Time 1 minute
chilling 4 hours
Total Time 4 hours 11 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 crust (9-inch) graham cracker crust ready-to-use
For the filling
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup whole milk cold
  • 1 cup pumpkin puree canned
  • 1 tsp pumpkin pie spice
  • 1 cup whipped topping thawed
For the topping
  • 0.33 cup caramel sauce
  • 0.33 cup pecans chopped
  • 0.25 cup semisweet chocolate chips
  • 1 tsp vegetable oil

Equipment

  • 1 microwave

Method
 

Make the filling
  1. In a medium bowl, whisk the instant vanilla pudding mix and cold whole milk for 2 minutes.
  2. Whisk in the canned pumpkin puree and pumpkin pie spice until smooth.
  3. Gently fold in the thawed whipped topping.
Fill and chill the pie
  1. Spoon the filling into the ready-to-use graham cracker crust.
  2. Smooth the top and loosely cover the pie.
  3. Refrigerate for at least 4 hours, until set.
Add the topping
  1. Drizzle the caramel sauce over the chilled pie.
  2. Sprinkle the chopped pecans over the pie.
  3. Combine the semisweet chocolate chips and vegetable oil in a small microwave-safe bowl.
  4. Microwave at 50% power in 20-second intervals, stirring each time, for 40 to 60 seconds until smooth.
  5. Drizzle the melted chocolate mixture over the pie.

Notes

For clean slices, keep the pie chilled until serving. Refrigerate leftovers, covered, for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free pudding mix, milk, and whipped topping.