Easy Turtle Pumpkin Pie
Easy Turtle Pumpkin Pie could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 770 calories, 5g of protein, and 54g of fat each. For $1.95 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 41 person found this recipe to be delicious and satisfying. Head to the store and pick up milk, butter, caramel sauce, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 33%. If you like this recipe, you might also like recipes such as Turtle Pumpkin Pie, Turtle Pumpkin Pie, and Turtle Pumpkin Pie.
Servings: 4
Ingredients:
1 package gluten free chocolate sandwich cookies (aka Oreos)
1/3 cup butter, melted
1 1/2 cup heavy whipping cream
2 Tbsp sugar
2 Tbsp caramel sauce
2 Tbsp chopped pecans
2 (3.4 oz) packages instant vanilla pudding
1 cup milk, cold
1 cup pumpkin puree (canned is fine)
1/2 tsp cinnamon
Equipment:
oven
mixing bowl
stand mixer
food processor
bowl
springform pan
Cooking instruction summary:
Preheat oven to 350F. In a large mixing bowl or the bowl of a stand mixer, combine cream and sugar. Beat until stiff peaks form and set aside. To make the crust, place cookies and butter in a food processor, pulse until finely ground. Press into a 9-inch pie plate and bake at 350F for 10 minutes. Set aside to cool. Combine pudding mix, pumpkin, milk and cinnamon in large bowl until well combined. Fold in half of the whipped cream and pour into your prepared crust. Top pie with the remaining whipped cream, drizzle with caramel sauce and sprinkle the pecans on top. Refrigerate for at least 1 hour (or overnight) before serving. * You can also try make this in a springform pan, but I would recommend popping the cake in the freezer before unmolding/serving -- just be sure not to let it warm up too much or it might start to collapse!
Step by step:
1. Preheat oven to 350F.
2. In a large mixing bowl or the bowl of a stand mixer, combine cream and sugar. Beat until stiff peaks form and set aside.
3. To make the crust, place cookies and butter in a food processor, pulse until finely ground. Press into a 9-inch pie plate and bake at 350F for 10 minutes. Set aside to cool.
4. Combine pudding mix, pumpkin, milk and cinnamon in large bowl until well combined. Fold in half of the whipped cream and pour into your prepared crust.
5. Top pie with the remaining whipped cream, drizzle with caramel sauce and sprinkle the pecans on top.
6. Refrigerate for at least 1 hour (or overnight) before serving.
7. * You can also try make this in a springform pan, but I would recommend popping the cake in the freezer before unmolding/serving -- just be sure not to let it warm up too much or it might start to collapse!
Nutrition Information:
covered percent of daily need
