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November 19, 2020 · Leave a Comment

Turtle Pumpkin Tart with Whipped Cream

Cakes & Pies

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Turtle Pumpkin Tart with Whipped Cream – a traditional pumpkin pie with homemade crust baked in a tart pan then topped with pumpkin spice whipped cream and crunchy pecan toffee.

Turtle pumpkin pie with whipped cream and pecan toffee

Who else loves turtle chocolate candies? And how about pumpkin pie? Put them together and you have this palate pleasing dessert to impress your family and friends this Thanksgiving. The only thing that’s missing is the chocolate, so if you want to drizzle on some chocolate syrup, go for it! But the flavors of caramel and pecans are definitely present in the pecan toffee topping which adds the most amazing crunch to fluffy whipped cream and the classic pumpkin pie filling all in a flaky homemade crust. It’s such an amazing combination!

Turtle pumpkin tart with whipped cream and pecan toffee

Tips for Making the Perfect Turtle pumpkin tart with whipped cream

1) Make sure you start this recipe the day before you need it as you have to refrigerate the pie overnight.

2) If you want to save time, you can use store bought pie dough for the crust.

3) For best results, use room temperature eggs in the filling portion of the tart.

4) When it’s time to make the whipped cream, use very cold heavy cream as it will whip up faster.

5) After you make your pecan toffee on the stovetop, let it cool completely on greased parchment paper before using on top of whipped cream.

Slice of pumpkin pie with whipped cream and pecan toffee

How to Make a Flaky Crust from Scratch

1) Use a food processor to make it easy.

2) Add flour, sugar and salt to food processor and pulse a few times.

3) With food processor on, add cold, cubed butter. Then add 4-5 tablespoons ice water.

4) Stop processing once a dough ball forms. Roll out on a lightly floured surface.

Click here for full recipe.

The best turtle pumpkin pie tart recipe

So what are your plans for Thanksgiving? It might look a little different this year. I’m not going to be able to see my parents for the holiday because of Covid and it makes me so sad. I’m hoping to see them very soon.

If you can’t see your family, you can still make your favorite recipes and see each other on facetime or zoom. I’m grateful that we do have the technology to do that now which was not a possibility just a few short years ago.

Wishing you and yours a very Happy Thanksgiving.

Stay well everyone!

xo,

Lise

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Print Recipe

Turtle Pumpkin Tart

A traditional pumpkin pie baked in a tart pan then topped with whipped cream and crunchy pecan toffee.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 12 servings
Calories: 429kcal
Author: Lise Ode

Ingredients

For the pie crust

  • 1/2 batch Perfect Homemade Pie Crust recipe

For the filling

  • 2 large eggs, lightly beaten
  • 1 can pumpkin puree (15 ounces)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 can evaporated milk (12 ounces)

For the pecan toffee

  • 1/2 cup light brown sugar, firmly packed
  • 4 tablespoons unsalted butter
  • 1 cup pecans, roughly chopped

For the whipped cream

  • 2 1/2 cups heavy cream
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup powdered sugar, plus 2 tablespoons

Instructions

For the crust

  • Prepare your pie crust dough using the recipe on my blog. Preheat oven to 350°F. Roll the dough on a lightly floured surface. You will need it to be 2 inches wider than your 9-inch tart pan with removable bottom. Gently place in pan, pressing down and up the edges. Remove any overlap, reserving dough. Set aside.

For the filling

  • In a large bowl, whisk together all of the pie filling ingredients until smooth. Pour into tart crust. (Note: you will have a little extra filling which you can bake in a muffin pan with the extra pie dough, if desired. It will take less time to bake than the tart.) Bake for 70 minutes. Let cool. Refrigerate for 8 hours or overnight.

For the pecan toffee

  • Cook light brown sugar and 4 tablespoons butter in a small skillet over medium, stirring constantly, until bubbly. Add pecans and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.

For the whipped cream

  • Beat heavy cream and 1/4 teaspoon pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top chilled tart with whipped cream, sprinkle with toffee.

Nutrition

Calories: 429kcal | Carbohydrates: 35g | Protein: 5g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 164mg | Potassium: 257mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6478IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg

You might also like Best Ever Apple Pie

Best ever homemade apple pie recipe

And you won’t want to miss this fabulous Homemade French Silk Pie

Homemade French silk pie

Maybe you’re in a hurry and want to spice up a store bought pie, try this Apple Pie with Easy Pumpkin Caramel Sauce

Apple pie with pumpkin caramel sauce recipe

All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.

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Hi, I’m Lise! Welcome to Mom Loves Baking where I’ve been sharing recipes I love since 2013. I hope you love them too!
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