Recipe: Chocolate turtle pumpkin pie

Pumpkin pie isn’t really my thing, so I usually pass it by at Thanksgiving. Until now. Wait until you try this. This chocolate turtle pumpkin pie melds all the right flavors of the season — without being overwhelming.

Pumpkin pie isn’t really my thing, so I usually pass it by at Thanksgiving. Until now. Wait until you try this. This chocolate turtle pumpkin pie melds all the right flavors of the season — without being overwhelming. It is very easy to prepare, though I should admit that I do cheat a bit and use a ready-made chocolate pie crust.

This recipe is a variation of a turtle pie recipe that I found in a magazine a while back. It’s a perfect alternative to plain pumpkin pie to change things up for the holiday this year.

INGREDIENTS:
1 cup milk
2 packages (3.4 oz. each) instant pudding, cheesecake flavored
1 cup canned pumpkin
2 tsp. ground cinnamon
1⁄2 tsp. nutmeg
1 chocolate pie crust
1⁄2 cup caramel ice cream topping (divided)
3⁄4 cup pecans, chopped — Heggy’s are awesome — (divided)
1 container (8 oz.) whipped cream (divided)
Chocolate syrup to taste

DIRECTIONS:
Combine milk, pudding, pumpkin and spices with whisk. Stir in 11⁄2 cups of whipped cream. Set aside. Pour 1⁄4 cup of caramel topping into crust, top with 1⁄2 cup pecans. Spread pie filling into crust. Refrigerate at least 1 hour. Just before serving, top with whipped cream, reserved caramel and pecans. Drizzle with desired amount of chocolate syrup.

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass