Streusel Topped Creamy Pumpkin Pie
Ingredients
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1 1/4 cups cold milk
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2 packages (4-serving size) cheesecake flavor instant pudding & pie filling
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1 teaspoon pumpkin pie spice*
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1 cup canned pumpkin
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1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided
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1 Keebler® Ready Crust® Graham Pie Crust
Streusel Topping
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1/2 cup chopped walnuts
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2 tablespoons brown sugar
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1 tablespoon margarine or 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.
*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.
Nutrition information
Calories 400, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 53 g, Fiber 3 g, Sugars 30 g, Protein 5 g. Daily Values: Vitamin A 60%, Vitamin C 4%, Calcium 8%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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