Turtle Pumpkin Pie

Turtle Pumpkin Pie


1 refrigerated pie crust (½ of 14.1-ounce package)

20 caramels, unwrapped
2 tablespoons heavy whipping cream

2 large Dierbergs eggs
1 can (15 ounces) pure pumpkin
1½ cups heavy whipping cream
¾ cup firmly packed Dierbergs brown sugar
1½ teaspoons pumpkin pie spice
½ teaspoon salt

Sugared Pecans
Milk Chocolate Ganache


FOR CRUST Prepare your favorite pie crust or purchase refrigerated crust; fit into 9-inch deep-dish pie plate and crimp edges. Fit sheet of foil inside crust; fill with dry beans or pie weights. Bake in 425°F. oven until crust is set, about 10 minutes. Remove beans and foil. Bake until lightly browned, about 3 minutes.

FOR CARAMEL LAYER In 2-cup glass measure, combine caramels and cream. Microwave (high) for 45 to 60 seconds; let stand 1 minute. Stir until melted and smooth. Spread over baked crust. Let stand until set, about 10 minutes.

FOR PUMPKIN LAYER In large bowl, lightly beat eggs. Stir in pumpkin, cream, brown sugar, spice, and salt until well mixed. Pour over caramel layer. If desired, cover edges of crust with pie shields. Bake in 350°F. oven until center is almost set, about 45 to 50 minutes. Cool on wire rack to room temperature. Store in refrigerator.

Just before serving, garnish with Sugared Pecans. Drizzle Ganache over pecans.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 507
Cholesterol: 103 mg
Fat: 33 g
Sodium: 282 mg
Carbohydrates: 51 g
Protein: 5 g
Fiber: 3 g