Struesel Topped Creamy Pumpkin Pie

Makes: 8 servings

• 1 (6 oz)

Filling

• 1-1/4 c. cold milk
• 1 c. pumpkin
• 2 pkg. instant cheesecake pudding
• 1 t. pumpkin pie spice
• 1 (8 oz) frozen Cool Whip, thawed

Streusel Topping

• 1/2 c. walnuts, chopped
• 2 T. brown sugar
• 1 T. butter

Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in half of the whipped topping. Spoon into crust. Refrigerate for 4 hours, until set.

Prepare streusel topping. Mix chopped walnuts, brown sugar and butter in small microwave bowl with cover. Microwave on High for 2-1/2 minutes or until bubbly, stirring once. Cool. Sprinkle over refrigerated pie just before serving. Top each serving with a dollop of remaining whipped topping.

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