Maple-Walnut Pumpkin Pie

By carvalhohm

Ingredients

• Crust:
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• Filling:
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 2 eggs
• 2 tablespoons real maple syrup or maple-flavored syrup
• 1 1/2 teaspoons pumpkin pie spice
• Streusel:
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped walnuts
• 2 tablespoons all-purpose flour
• 2 tablespoons cold butter or margarine
• Topping:
• 1 cup whipping cream
• 2 tablespoons packed brown sugar
• Chopped walnuts, if desired

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside

Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.

Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.

To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.