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Streusel-Topped Pumpkin Pie

This no-bake pumpkin pie, made with cheesecake pudding mix, is spiced just right. And, the crunchy walnut-streusel topping makes it extra special.

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 8 servings.

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    Ingredients
    • 1 cup canned pumpkin
    • 1-1/4 cups cold milk
    • 2 pkg. (3.4 oz. each) cheesecake instant pudding mix
    • 1 tsp. pumpkin pie spice
    • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
    • 1/4 cup chopped walnuts
    • 2 Tbsp. brown sugar
    • 1 tsp. butter or margarine
Preparation
  • 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.

Recipe Tips

Variation Prepare using fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

SubstituteDon'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 OvenTo prepare streusel topping in the oven, mix 1/4 cup chopped 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.

53676

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