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Recipe by: Lisa Prince

Pumpkin Cream-Turtle Pie

This no bake cream pie is a twist on the traditional pumpkin pie and was created by Craig Partin of Fuquay-Varina. A cold dessert after a heavy holiday meal hits the spot. We used the heath bar magic shell when making the recipe.

Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 15 minutes plus 1 hour chilling
Meal Type: Dessert
NC Ingredients: Pumpkin, pecans

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Ingredients

1
cup canned pumpkin
2
(3.4 oz.) pkgs. vanilla instant pudding mix
1
cup milk
1
teaspoon ground cinnamon
1/2
teaspoon nutmeg
2
cups frozen whipped topping, thawed
1
cup plus 2 tablespoons chopped North Carolina pecans
1
graham cracker pie crust
1
(7.25 oz.) bottle caramel flavored Magic Shell ice cream topping
2
tablespoons regular caramel ice cream topping

Directions

  1. In a large bowl, beat together pumpkin, pudding mixes, milk, cinnamon and nutmeg with wire whisk until well blended.  Fold in whipped topping and 1 cup pecans.   Spoon mixture into pie crust.
  2. Pour caramel Magic Shell (entire bottle) over top of pie and spread evenly.  Sprinkle with remaining chopped pecans.
  3. Freeze pie for 1 hour or until firm.  Before serving, drizzle regular caramel ice cream topping over top of pie.  Store pie in refrigerator.
 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.