Streusel-Topped Pumpkin Pie

• 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 ready-to-use graham cracker crumb crust (6 oz.)
• 1/4 cup chopped PLANTERS Walnuts
• 2 Tbsp. brown sugar
• 1 tsp. butter or margarine

1. Whisk pumpkin and milk in large bowl until blended.
2. Add dry pudding mixes and spice; stir 2 min.
3. (Mixture will be thick.)
4. Stir in half the COOL WHIP; spoon into crust.
5. Refrigerate 4 hours or until firm.
6. Meanwhile, microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 min.
7. or until hot and bubbly, stirring after 1 min.
8. Cool.
9. Sprinkle nut mixture over pie.
10. Serve topped with remaining COOL WHIP.

pumpkin, cold milk, pumpkin pie spice, ready, walnuts, brown sugar, butter

Taken from www.kraftrecipes.com/recipes/-22811.aspx (may not work)