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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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

Nutrition facts

Recipe Tips


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.