Streusel Topped Creamy Pumpkin Pie |
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Prep Time: 4 Minutes Cook Time: 3 Minutes |
Ready In: 7 Minutes Servings: 6 |
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I got this recipe from a Keebler Ready Crust - great recipe. Prep time includes chilling time. Ingredients:
1 1/4 cups cold milk |
2 (3 ounce) packages cheesecake flavor instant pudding & pie filling |
1 teaspoon pumpkin pie spice |
1 cup canned pumpkin |
8 ounces frozen non-dairy topping, thawed, divided (cool whip) |
9 ounces graham cracker crust |
1/2 cup chopped walnuts |
2 tablespoons brown sugar |
1 tablespoon margarine or 1 tablespoon butter |
Directions:
1. In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Fold in half of whipped topping.
2. Spread in crust. Refrigerate at least 4 hours or until set.
3. In small microwave-safe bowl combine walnuts, brown sugar and margarine. Microwave on high for 1 1/2 to 2 1/2 minutes or until bubbly, stirring once. Spread on foil to cool.
4. Crumble walnut mixture over pie. Serve with remaining whipped topping. Store in refrigerator.
5. *NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
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