Turtle Pumpkin Pie It’s Worth a Try!

8 slices
1 hr 40 min

Turtle Pumpkin Pie is a pumpkin pie with a twist. Some may not be too sure of having the topping on the top. But as they say, don’t knock it until you try it. You may be surprised just how much you like it. Not to mention it is perfect for fall.

Pumpkins and Their History

Once autumn arrives, the pumpkin is everywhere. All year long, people wait for their favorite coffee shops to fill with the aroma of pumpkin spice lattes. It seems it comes earlier each year. This is the season when stores make sure their shelves are full of limited seasonal pumpkin candies and other pumpkin snacks. October is known for its Halloween pumpkins. Just like when Thanksgiving comes, we get out family loved pie recipes, especially pumpkin ones.

The oldest seeds from pumpkins were found by archaeologists in Mexico. Research finds them to have originated from Central America more than 7,500 years ago. The first pumpkins did not look like the sweet, bright orange variety we are used to. Original pumpkins were very small and tough with a nasty taste. Instead of using their nutritional and readily available seeds, pre-Columbian natives grew pumpkins for their insides (not including their seeds). The first crops that were grown for consumption by humans were in North America. With their solid, thick insides, they proved ideal for keeping during cold weather.

What Was One of the First American Recipes

One of the first American recipes for pumpkin was in John Josselyn’s New-Englands Rarities Discovered, published in the early 1670s. A side-dish recipe made from ripe diced pumpkin which was cooked in a pot for the whole day. Once done, spices, as well as butter, were included. Close to the recipes for sweet potatoes and squash we have now. During the 17th century, women inspired themselves in their kitchens by making different and delicious new ways to incorporate pumpkins. Now, the most popular way to prepare pumpkins is obviously pumpkin pie. This first began during the 1800s when it became fancy to serve pumpkin dishes sweetened with the holiday feast. Early on sweet pumpkin recipes were made from pumpkin shells that had been dug out and filled with ginger-spiced milk, then cooked by the open.

Circleville, Ohio, is home to the Circleville Pumpkin Festival, which is the largest of its kind. The town was once home to E—Sears Canning, a large cannery that regularly processed pumpkin products. In 1903 Circleville Mayor George Haswell started an autumn produce festival, and pumpkins became the center of the event. Although the canning company shut down during the Great Depression, to this day the festival continues. Also known as the Pumpkin Show, this huge event honors pumpkins in many different forms. There you can expect to find a variety of pumpkin-flavored treats, like pumpkin pastries, burgers, sweet candy, and ice cream. The festival also holds a contest for the biggest pumpkin, pumpkin pie, and a Miss Pumpkin pageant.

In the Guinness World Records, Beni Meier of Germany presented the heaviest pumpkin to date on October 12, 2014. The huge pumpkin weighed in at 2,323.7 pounds. Surprisingly, this was the third record-breaking pumpkin grown by him during that time.

Pumpkin, Pecans, Ganache oh my!

Turtle Pumpkin Pie It’s Worth a Try!
Recipe details
  • 8  slices
  • Prep time: 25 Minutes Cook time: 75 Minutes Total time: 1 hr 40 min
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Pumpkin Pie ingredients:
  • 1 9 inch deep-dish pie shell
  • 2 large eggs
  • 15 oz Can of Pumpkin Puree
  • 1 cup evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
Pumpkin Spice Ganache ingredients:
  • 1/2 cup semi-sweet chocolate
  • 4 cups pumpkin spice creamer
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups mini-chocolate chips
  • 1 1/2 cups caramel bites
  • 1/4 cup salted caramel sauce
Pumpkin Pie Directions
Preheat oven to 425 degrees and place the pie dish onto a cookie sheet
Using a large bowl, whisk together the eggs until whisked.
Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
Pour pie mixture into the pie crust.
Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
Allow to cool to room temperature before placing it into the fridge overnight.
Chocolate Ganache Topping directions:
Using a small pot, bring the creamer to a boil.
Pour over the chocolate chips in a medium bowl.
Allow to sit for 1 minute before whisking until smooth.
Scoop ¼ cup of the ganache into a piping bag
Scoop ¼ of the salted caramel sauce into the second piping bag.
Pour remaining ganache onto the top of the pumpkin pie
Sprinkle the chopped pecans, mini chocolate chips, and caramel bites onto the pie.
Cut the tips off the piping bag and drizzle the ganache and caramel sauce all over the pie.
Cut and enjoy!
  • Make sure you see there are 2 temps to bake this pie on (for different amounts of times).
  • Also, the pie should be made ahead to keep in the fridge overnight before adding ganache.
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