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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.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
8 servings
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What You Need

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

Make It

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.
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