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Desserts

Smart-Choice Streusel-Topped Pumpkin Pie

photo by:kraft
This scrumptious streusel-topped pumpkin pie is a dessert that will make any buffet table proud. And the baker, too.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
8 servings

What You Need

1-1/4
cups  cold fat-free milk
1
cup  canned pumpkin
2
pkg.  (1 oz. each) JELL-O Cheesecake Flavor Fat Free Sugar Free Instant Pudding
1
tsp.  pumpkin pie spice
1
tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1
 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1/4
cup  chopped PLANTERS Walnuts
2
Tbsp.  brown sugar
1
tsp.  butter or margarine

Make It

ADD milk gradually to pumpkin in large bowl, stirring with whisk after each addition until blended. Add dry pudding mixes and spice. Beat 2 min. 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

Small Changes Add Up
Small ingredient substitutions, such as JELL-O Cheesecake Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and a reduced-fat graham cracker crumb crust, result in a savings of 100 calories and 5g of fat, including 4g of sat fat, per serving when compared to a traditional recipe.
Substitute
Don't have pumpkin pie spice? You can 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 mixture forms coarse crumbs. Spread onto baking sheet. Bake in 400°F oven 3 to 5 min. or until golden brown. Cool completely. Break into small pieces.
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