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Streusel-Topped Pumpkin Pie

Streusel-Topped Pumpkin Pie

This easy pumpkin pie, made with cheesecake pudding mix, is spiced just right. And the crunchy walnut-streusel topping makes it extra special.

Prep time30 min
Total time4hr 30min
ServingsMakes 10 servings.
  • ⅓ cup plus 1 tsp. butter or margarine, melted, divided
  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup granulated sugar
  • 1 cup canned pumpkin
  • 1¼ cups cold milk
  • 2 pkg. (3.4 oz. each) cheesecake instant pudding mix
  • 1 tsp. pumpkin pie spice
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • ¼ cup chopped walnuts
  • 2 Tbsp. brown sugar
  • Heat oven to 375°F.
  • Reserve 1 tsp. butter for later use.  Combine graham crumbs, granulated sugar and remaining butter; press onto bottom and up side of 9-inch pie plate.
  • Bake 8 to 10 min. or until lightly browned.  Cool completely.
  • Whisk pumpkin and milk in large bowl until well blended. Add dry pudding mixes and pumpkin pie spice; beat 2 min. (Pudding mixture will be thick.) Stir in half the whipped topping; spoon into crust.
  • Refrigerate 4 hours or until firm. Meanwhile, microwave nuts, brown sugar and reserved 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 whipped topping.
Recipe Tips
  • For a No-Bake Pie
    Prepare crust as directed but do not bake.  Refrigerate while preparing filling.
  • Substitute
    Prepare using 1-1/2 cups HONEY MAID Graham Cracker Crumbs.
  • Variation
    Prepare using fat-free milk and frozen lite whipped topping.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 14g 
   Saturated fat 9g 
   Trans fat 0g 
Cholesterol 20mg 
Sodium 430mg 
Carbohydrate 48g 
   Dietary fiber 1g 
   Total sugars 34g 
   Added sugars 31g 
Protein 3g 
Vitamin A30 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium4 %DV
Iron6 %DV
Potassium2 %DV

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