Streusel-Topped Pumpkin Pie

By Susan52

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

Preparation

Step 1

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.