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1 Graham Cracker pie Crust (6 oz)
1 1/4 cups cold milk
1 cup canned pumpkin
2 packages (4-serving size) cheesecake flavor instant pudding
1 teaspoon pumpkin pie spice
Streusel Topping:
1/2 cup chopped walnuts
2 tablespoons brown sugar
1 tablespoon butter
1 tube (8 oz) frozen non-dairy whipped topping, thawed and divided
1. Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping.
2. Spoon into crust. Refrigerate 4 hours until set.
3. Prepare streusal topping. Mix chopped walnuts, brwon sugar, and butter in small microwaveable bowl. Microwave on high for 2.5 minutes or until bubbly, stirring once. Cool. Sprinkle over refrigerated pie just before serving.
Hint: Cover Streusal Topping when in microwave to avoid splatter while cooking.
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