With her expertise in Southern-style cooking, Teresa Stephens (of Cast Iron Grill in Lubbock, Texas) shares one of her famed seasonal pies—a pumpkin-based treat with a tasty twist. This simple yet delectable pie is sure to send you a slice of West Texas this fall.
Turtle Pecan Pumpkin Pie
Teresa Stephens (of Cast Iron Grill in Lubbock, Texas) takes pumpkin pie to the next level.
Equipment
- Pie shell
- Measuring cups
- Mixing bowls
- Spatula
- Spoon
Ingredients
Dry Ingredients:
- 1 10-inch graham cracker pie shell
- 8 oz of dry vanilla pudding mix
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon maple sugar
- 1 tsp cinnamon
- 1 cup pecans Save half for the bottom of the pie shell
Wet Ingredients:
- 1 cup milk
- 1 cup pumpkin
- 2 1/2 cups whipping cream
- 4 oz caramel topping
Directions
- In a mixing bowl, combine all dry ingredients except for pecans.
- Add pumpkin and milk and mix together until smooth.
- Fold in 1 1/2 cups of whipped topping and set aside.
- Take the pie shell and spoon in 4 oz caramel to cover the bottom.
- Sprinkle the pecans on top of the caramel.
- Take your pumpkin mixture and spoon it on top of the caramel & pecans.
- Top with remaining whipping cream, pecans and drizzle with extra caramel to your liking.
- Refrigerate for 3 hours before serving.
