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Streusel-Topped Pumpkin Pie

Streusel-Topped Pumpkin Pie recipe
photo by:kraft
This no-bake pumpkin pie, made with cheesecake pudding mix, is spiced just right. And, the crunchy walnut-streusel topping makes it extra special.
15 min
4 hr 15 min
8 servings
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What You Need

cup  canned pumpkin
cups  cold milk
pkg.  (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
tsp.  pumpkin pie spice
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
 ready-to-use graham cracker crumb crust (6 oz.)
cup  chopped PLANTERS Walnuts
Tbsp.  brown sugar
tsp.  butter or margarine

Make It

WHISK pumpkin and milk in large bowl until blended. Add dry pudding mixes and spice; stir 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

Healthy Living
Save 40 calories and 5g of total fat, including 4.5g of sat fat, per serving by preparing with COOL WHIP LITE Whipped Topping, fat-free milk and a ready-to-use reduced-fat graham cracker crumb crust.
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 rimmed 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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