November 23, 2005

Streusel Topped

Pumpkin Pie

1- 1/4 Cups Cold Milk
1 Cup Canned Pumpkin
2 Pkgs. (4oz. Size) Cheesecake Flavor Instant Pudding
1 Teaspoon Pumpkin Pie Spice
1 (8oz.) Tub Cool Whip
1 Graham Cracker Pie Crust (6oz. Size)

Streusel Topping:

1/2 Cup Chopped Walnuts or Pecans

2 Tablespoons Brown Sugar

1 Tablespoon 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 Cool Whip. Spoon mixture into crust. Refrigerate 4 hours until set.

For Streusel topping mix chopped nuts, brown sugar and butter in small glass bowl. Microwave of High for 2 1/2 minutes or until bubbly.* Cool. Drizzle over refrigerated pie just before serving. *Cover the bowl while in microwave to avoid splattering while cooking.