Happy November! Now that Halloween is officially over (is it me or did October go by WAY to fast!?!) we can move on to the next holiday, Thanksgiving! While I love Halloween and Christmas both for so many reasons, Thanksgiving, I feel is often over looked. I mean not that everyone doesn’t LOVE Thanksgiving, because really how can you not, with the turkey, the stuffing, the sweet potatoes, rolls and most definitely the pie! But there is so much less holiday decor for Thanksgiving and in recent years, I feel like more hype over “Black Friday” and football.
But being the foodie that I am, I love all the food traditions associated around this Thanksgiving (well any holiday, actually). But more importantly, I love spending time in the kitchen with my Mom, sisters, grandmother and aunts, laughing and telling stories (stories that I have heard like a million times, yet never get old) as we cook and clean in a tiny kitchen together, working to put together a great feast for all to enjoy!
You see, that is what I love most about Thanksgiving, is that unlike most other holidays, even Christmas (at least for our family) it was the one holiday where we spent the actual holiday with every family member. Today this totals well over 50 people!
Food AND family AND taking time to reflect and be grateful is what Thanksgiving is all about!
Oh and pie going neck and neck with the turkey for the best food on the dinner table! You think I’m joking, but seriously, my Mom was the official pie baker in the family and hands down the best! I always loved watching her fret around the kitchen putting her heart and soul into every pie she made.
To help jump start your Thanksgiving planning, I am sharing the first of what I hope is many pie memories and recipes to enjoy this fall! While Pumpkin Pie is essential for every Thanksgiving dinner, it can be so plain and is often the one that sits lonely not being touched. But not anymore! Today I have transformed that Thanksgiving classic into a rich and creamy no bake version, topped with a homemade caramel and a rich chocolate sauce- Turtle Pumpkin Pie!
The key the the creamy pumpkin filling and topping is Greek Gods Greek Yogurt. I love baking with Greek yogurt to help add richness and a tart flavor to my desserts. For pie baking it is perfect since Greek yogurt can be added to the filling, the crust or mixed in with a little whip cream for an indulgent, creamy whipped topping. This Turtle Pumpkin Pie has some of those classic Pumpkin Pie flavors, but is guaranteed to be the star of the Thanksgiving table!
- Gingersnap Cookie Crust:
- 25 gingersnap cookies
- ¼ cup unsalted butter melted
- Chocolate Sauce:
- ½ cup heavy whipping cream
- ½ cup semi-sweet chocolate chips
- Caramel Sauce:
- ⅓ cup unsalted butter
- 1 cup dark brown sugar
- ½ cup heavy whipping cream cream
- Creamy Pumpkin Pie:
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- ½ cup powdered sugar
- 1 8-ounce package cream cheese, softened
- 1 15-ounce can pure pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 cup Greek Gods Plain Greek Yogurt
- ½ cup chopped pecans toasted
- Gingersnap Cookie Crust: Place cookies in food processor and blend until fine cookie crumbs are formed. Add melted butter, and pulse food processor 3-4 additional times.
- Spray a 9-inch deep dish pie plate with baking spray and press the cookie crumb mixture into the bottom and up the sides of the pie plate. Place pie plate in freezer to chill for 10-15 minutes.
- Chocolate Sauce: Place chocolate chips in a medium-sized glass bowl. Place heavy cream in a separate small glass bowl.
- Microwave cream for 30-60 seconds, or until simmering but not boiling. Pour simmering cream over chocolate chips and let stand for 30 seconds to 1 minute. Whisk warm cream and chocolate until a smooth and creamy sauce is formed. Set aside.
- Caramel Sauce: Melt butter in a large saucepan over medium-low heat. Stir in brown sugar and cook, stirring occasionally until sugar is dissolved. Whisking gently, stir in whipping cream. Simmer for 5-8 minutes or until sauce has thickened.
- Remove caramel sauce from heat and allow caramel sauce to cool slightly and serve as desired or cool completely and store a glass jar in the refrigerator for up to two weeks. Note: Refrigerated sauce can be reheated uncovered in 30 second increments in the microwave.
- Creamy Pumpkin Pie: In a large clean bowl, beat the heavy cream, 2 tablespoons powdered sugar and vanilla with an electric mixer at high speed until soft peaks form. Set aside.
- In a separate large bowl, using a hand-held electric mixer or stand mixer with a paddle attachment, beat 4-ounces cream cheese at medium speed until creamy, about 2-3 minutes.
- Add the canned pumpkin, 1/4 cup powdered sugar, brown sugar and pumpkin pie spice and beat until smooth and creamy.
- Using a large rubber spatula, gently fold in ½ cup Greek Gods Plain Greek Yogurt into the pumpkin mixture, just until almost blended. Fold in ½ of the whipped cream until completely blended and no white streaks appear.
- Once cooled, pour about 1/4 cup caramel and chocolate sauce into the bottom of the pie crust and top with half of the chopped pecans. Let sit for 5 minutes and then pour pumpkin pie mixture over the pecans in the prepared pie crust and spread into an even layer. Cover pie with foil and refrigerate pie for at least 1-2 hours before adding next layer.
- In a separate large bowl, using a hand-held electric mixer or stand mixer with a paddle attachment, beat remaining 4-ounces cream cheese at medium speed until creamy, about 2-3 minutes. Using a large rubber spatula, gently fold in remaining ½ cup Greek Gods Plain Greek Yogurt into the cream cheese mixture, just until almost blended.
- Fold in remaining whipped cream until completely blended. Remove pie from refrigerator and pour whipped cream mixture on top of pumpkin mixture and spread into an even layer. Cover pie with foil and refrigerate pie for at least 6-8 hours before serving.
- Serving: Right before serving, drizzle top of the pie with both chocolate and caramel sauce and sprinkle with toasted pecans.
Caramel and chocolate sauce can be refrigerated for up to 2 weeks. Simply warm in the microwave at 10 second intervals until warm enough to pour. Pie must be well chilled before serving for best results.
Prep time does not include the 8 hour refrigeration time.
Greek Gods Yogurt happens to agree with me that pie should be the star of Thanksgiving and they want to see your best pie recipes using Greek Yogurt. Hop on over to their Facebook page and learn more about the Greek Gods Yogurt Fall Pie Recipe contest. But hurry, the contest only lasts a few short weeks! For detailed contest information, please visit the contest website.
Disclosure: This sponsored blog post was written by me on behalf of Greek Gods Yogurt. All thoughts and opinions are my own. Because of sponsors like Greek Gods Yogurt I am able to continue to bring you all the content I feature here.