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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.