Streusel-Topped Pumpkin Pie

time prep: 15 min

total: 4 hr 15 min

servings total: 8 servings

what you need

1cup  canned pumpkin

1-1/4cups  cold milk

2pkg.  (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding

1tsp.  pumpkin pie spice

1tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1  HONEY MAID Graham Pie Crust (6 oz.)

1/4cup  chopped PLANTERS Walnuts

2Tbsp.  brown sugar

1tsp.  butter or margarine make it

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.

kraft kitchens tips


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


Don’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.


To prepare streusel topping in the oven, mix 1/4 cup chopped PLANTERS 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.

servings total: 8 servings

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Post Info

  • Notes: 9
  • Posted: 17 November 2012