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.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 320 |
| % 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 A | 30 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 0 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
| Potassium | 2 %DV |