The Humpherys Family

Pumpkin Streusel Pie

Source  Kraft Kitchens
Recipe Added:  11/9/2011
1 cup canned pumpkin
1 1/4 cups cold milk
2 pkgs cheesecake instant pudding
1 tsp pumpkin pie spice
1 tub whipped topping, thawed
1 graham cracker pie crust
1/4 cup chopped walnuts
2 Tbsp brown sugar
1 tsp butter
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 whipped topping; 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 whipped topping.
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