Streusel-Topped Pumpkin Pie

Photo by Susan M.
Adapted from kraftrecipes.com

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    cup canned pumpkin

  • 1-1/4

    cups cold milk

  • 2

    pkg.(3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding

  • 1

    tsp.pumpkin pie spice

  • 1

    tub(8 oz.) COOL WHIP Whipped Topping, thawed, divided

  • 1

    ready-to-use graham cracker crumb crust (6 oz.)

  • 1/4

    cup chopped PLANTERS Walnuts

  • 2

    Tbsp.brown sugar

  • 1

    tsp.butter or margarine

Directions

STIR pumpkin and milk in large bowl with whisk until well blended. Add pudding mixes and spice. Beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spoon into crust. REFRIGERATE 4 hours or until firm. Meanwhile, microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until hot and bubbly, stirring after 1 min. Cool. SPRINKLE nut mixture over pie. Serve topped with remaining COOL WHIP. Kraft Kitchens Tips Variation Prepare using fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust. Substitute Don't have pumpkin pie spice? Use a mixture of 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. ground allspice and 1/8 tsp. ground nutmeg instead. Use Your Oven To prepare streusel topping in the oven, mix 1/4 cup chopped PLANTERS Walnuts, 1/4 cup packed brown sugar, 2 Tbsp. flour and 1 Tbsp. butter or margarine until coarse crumbs form. Spread onto baking sheet. Bake at 400°F for 3 to 5 min. or until golden brown. Cool completely. Break into small pieces.

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