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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.
15 min
4 hr 15 min
8 servings

What You Need

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