Weight Watchers No Bake Turtle Pumpkin Pie

This Weight Watchers No Bake Turtle Pumpkin Pie recipe is a super easy-to-make no-bake pie that is delicious and perfect for Thanksgiving!

Servings: Makes 8 servings

7 Points per serving

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HOW DO I MAKE MY TURTLE PUMPKIN PIE?

1. To make the crust, crush up graham crackers and mix with melted Brummel and Brown and stevia.

2. Press into a pie pan and bake at 350 for 8 minutes.

3. Let it completely cool.

4. In a medium bowl, combine, pumpkin, almond milk, Jello pudding, nutmeg and cinnamon until incorporated well and use for the filling.

5. Stir in half of the whipped topping until well combined.

6. When the crust is fully cooled, spread 4 Tbsp of caramel topping evenly.

7. Sprinkle 3/4 of the chopped pecans on the caramel.

8. Spread pie filling evenly over the top and refrigerate for about an hour.

9. Spread the remaining whipped topping on the pie.

10. Finally, top with remaining pecans and caramel topping (I heat mine for a few seconds first) and chocolate chips.

Turtle Pumpkin Pie Ingredients:

For the Crust:

• 140 g, 8 complete leaves Honey Maid Grahams, Low Fat, Honey.
• 2 packets of Truvia Calorie-free sweetener
• 4 Tbsp light butter spread, I used Brummel & Brown Spread

For the Pie:

• 1 cup pumpkin puree
• 1 cup plain unsweetened almond milk
• 2 packages (1 oz each) of Jell-O Vanilla sugar-free fat-free instant pudding & pie filling
• 1 tsp Ground nutmeg
• 1 tsp ground cinnamon
• 8 oz Fat-free whipped topping
• 6 Tbsp, Smucker’s Sugar-free caramel topping, divided. 4 for the bottom of the pie, 2 for the top
• 28 gms Lily’s Semi-sweet style baking chips
• 1⁄2 cup Chopped pecans, divided. about 3/4 for the bottom of the pie and the other 1/4 for the top.

Instructions:

1. To make the crust, crush up graham crackers and mix with melted Brummel and Brown and stevia.
2. Press into a pie pan and bake at 350 for 8 minutes.
3. Let’s be completely cool.
4. In a medium bowl, combine, pumpkin, almond milk, Jello pudding, nutmeg and cinnamon until incorporated well and use for the filling.
5. Stir in half of the whipped topping until well combined.
6. When the crust is fully cooled, spread 4 Tbsp of caramel topping evenly.
7. Sprinkle 3/4 of the chopped pecans on the caramel.
8. Spread pie filling evenly over the top and refrigerate for about an hour.
9. Spread the remaining whipped topping on the pie.
10. Finally, top with remaining pecans and caramel topping (I heat mine for a few seconds first) and chocolate chips.