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.
Prep Time 20 minutes
Cook Time 3 hours
Servings 8


  • Pie shell
  • Measuring cups
  • Mixing bowls
  • Spatula
  • Spoon


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


  • 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.