Turtle Pumpkin Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A creamy no bake pumpkin pie with caramel, chocolate and pecans.
Ingredients
  • Gingersnap Cookie Crust:
  • 25 gingersnap cookies
  • ¼ cup unsalted butter, melted
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  • Chocolate Sauce:
  • ½ cup heavy whipping cream
  • ½ cup semi-sweet chocolate chips
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  • Caramel Sauce:
  • ⅓ cup unsalted butter
  • 1 cup dark brown sugar
  • ½ cup heavy whipping cream cream
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  • 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
  • ⅓ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup Greek Gods Plain Greek Yogurt
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  • Garnish:
  • ½ cup chopped pecans, toasted
Instructions
  1. 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.
  2. 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.
  3. Chocolate Sauce: Place chocolate chips in a medium-sized glass bowl. Place heavy cream in a separate small glass bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add the canned pumpkin, ¼ cup powdered sugar, brown sugar and pumpkin pie spice and beat until smooth and creamy.
  10. 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.
  11. Once cooled, pour about ¼ 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.
  12. 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.
  13. 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.
  14. Serving: Right before serving, drizzle top of the pie with both chocolate and caramel sauce and sprinkle with toasted pecans.
Notes
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. 
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Prep time does not include the 8 hour refrigeration time.
Recipe by Kitchen Concoctions at https://www.kitchen-concoctions.com/2015/11/turtle-pumpkin-pie/