Maple-Walnut Pumpkin Pie

• 1 pie crust, uncooked
• Filling
• 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 2 tablespoons maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• Streusel
• 1/4 cup brown sugar, packed
• 1/4 cup walnuts, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, cold
• Topping
• 1 cup heavy whipping cream
• 2 tablespoons brown sugar, packed
• walnuts, chopped, if desired

1. Heat oven to 425 degrees Fahrenheit.
2. Place pie crust in 9-inch glass pie pan.
3. In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
4. Meanwhile, in small bowl, mix 1/4 cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
5. Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
6. Return to oven; bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours.
7. Serve or refrigerate until serving time.
8. To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
9. Serve pie with whipped cream and sprinkle with chopped walnuts.
10. Store in refrigerator.

pie crust, filling, pumpkin puree, condensed milk, eggs, maple syrup, pumpkin pie spice, streusel, brown sugar, walnuts, flour, butter, topping, heavy whipping cream, brown sugar, walnuts

Taken from www.food.com/recipe/maple-walnut-pumpkin-pie-427014 (may not work)