Streusel-Topped Pumpkin Pie

This no-bake pumpkin pie, made with cheesecake pudding mix, is spiced just right. And, the crunchy walnut-streusel topping makes it extra special.

Streusel-Topped Pumpkin Pie

8 servings

  • 1 cup  canned pumpkin
  • 1-1/4 cups  cold milk
  • 2 pkg.  (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
  • 1 tsp.  pumpkin pie spice
  • 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1  HONEY MAID Graham Pie Crust (6 oz.)
  • 1/4 cup  chopped PLANTERS Walnuts
  • 2 Tbsp.  brown sugar
  • 1 tsp.  butter or margarine


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.


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.

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