Pumpkin Turtle Pie

Pumpkin Turtle Pie with Whipped Cream Cheese

  • 1 pie crust, unbaked
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup caramel sauce (or you can substitute 8 soft caramel candies, cut into 4ths)
  • 1 can (14 ounces) pumpkin
  • 1 can (12 ounces) sweetened condensed milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream, cold

Preheat the oven to 425.  Roll out the pie crust and fit it into a deep-dish pie pan.  Sprinkle the chocolate chips, pecans and caramel over the bottom of the pie crust.

In a bowl, whisk together the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.  Pour into the crust.

Bake at 425 for 15 minutes.  Reduce oven temperature to 350 and bake for an additional 30 minutes until set, slightly puffed and cracked.  Cool completely.

With an electric mixer, beat the cream cheese and powdered sugar until smooth.  Gradually add the whipping cream, and beat until thick and fluffy.  Spread the whipped cream cheese over the cooled pie (or you can pipe it in swirls, a lattice pattern, etc.).  If you like, you can also garnish the top of the pie with more chocolate chips, pecans and caramel sauce.

Refrigerate until ready to serve, and refrigerate leftovers, covered with plastic wrap.

Yields 8-10 servings

Recipe from Curly Girl Kitchen