How to Make a Turtle Pumpkin Pie..Combine Turtle candy flavor with....

Tables have been graced for years with the anticipation of the pumpkin pie covered in whipped cream. Christmas, Thanksgiving, at any time of year this wonderful treat is prepared and enjoyed, but by most during the holiday season...

For what would a Thanksgiving or Christmas meal be without the pumpkin pie and whipped cream?  For me at least, a disaster.  I have understood through my life that some do not share my joy in tasting this delicacy, but ah, to each his own...more of us enjoy than do not. 

Those of you who do treasure this treat, I have found yet another way to combine all the goodies of the holidays into a new treasure for your after dining pleasure. 

been a tradition with some families, but have you ever considered the recipe which I am about to share with you?? Possibly not. As Reeses combined the peanut butter with the chocolate cup and made a mint over the years, I will now give you a recipe which is sure to create a Holiday Tradition - Sensation at the end of your meal...

And the ingredients are;

One 9 inch unbaked deep dish pie crust

Preheat oven to 425 degrees.

Caramel Layer:

20 caramel candies, unwrapped

2 tablespoons of heavy whipping cream

Pumpkin Layer:

2 Large Eggs

1 15 oz can pumpkin

1 1/2 Cups of heavy whipping cream

3/4 Cup of firmly packed brown sugar

1 1/2 teaspoons of pumpkin pie spice

1/2 teaspoon salt

Sugared Pecans (recipe follows)

Milk Chocolate Genache (recipe follows)

Prepare your favorite pie crust, or purchase a frozen one, fit into 9" deep dish pie pan if making your own; and crimp the edges.  Fit a sheet of foil to the inside of the crust--fill with dry beans or pie weights, bake in a 425 degree oven until crust is set, about 10 minutes.   (Yes, put pinto beans in there if you have to and bake them on the foil...this is all part of making the pie..)

Remove beans and foil, and continue to bake crust for another 3 minutes.  (lightly browning it)  Now, on to the filling!

For Caramel Layer:

In a 2 Cup Glass Measure, blend the caramels and the whipped cream. Microwave on high for 45 - 60 seconds..Let stand for one minute.. Stir until melted and smooth.  Spread over baked crust..Let stand until set, about 10 minutes.

For Pumpkin Layer:

In a large bowl, beat eggs until smooth-stir in pumpkin, cream, brown sugar, spice, and salt until well blended, pour into pie crust.  (on top of caramel layer)  If desired, cover edges of pie crusts with pie shields.    Bake in a 350 degree oven until almost set, about 45-50 minutes.   Cool on wire rack to room temperature, Refrigerate. 

Just before serving, garnish with sugared pecans and drizzle Ganache over pecans.   OOH LA LA! 

1 Cup of pecan halves, broken into pieces

2 Tablespoons of sugar.      In a heavy skillet, combine sugar and pecans over low heat.  Cook stirring constantly until sugar is melted and pecans are glazed.    Place nuts on a plate and cool completely....

Milk Chocolate Ganache----

3 Tablespoons of milk chocolate chips

2 Tablespoons heavy whipping cream.  

In a one cup glass measure, combine chips and cream,.  Microwave on high for 45 seconds.  Let stand for about 2 minutes, stir until chocolate is melted and smooth.  

You may substitute mashed sweet potatoes for the pumpkin.    Enjoy this treat and I hope it does become a new tradition in your holiday home and a welcome treat for your guests.