Streusel Topped Creamy Pumpkin Pie

• 1 14 cups cold milk
• 2 (3 ounce) packagescheesecake flavor instant pudding & pie filling
• 1 teaspoon pumpkin pie spice
• 1 cup canned pumpkin
• 8 ounces frozen non-dairy topping, thawed, divided (cool whip)
• 9 ounces graham cracker crust
• 12 cup chopped walnuts
• 2 tablespoons brown sugar
• 1 tablespoon margarine or 1 tablespoon butter

1. In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute.
2. Whisk in pumpkin.
3. (Mixture will be thick.)
4. Fold in half of whipped topping.
5. Spread in crust.
6. Refrigerate at least 4 hours or until set.
7. In small microwave-safe bowl combine walnuts, brown sugar and margarine.
8. Microwave on high for 1 1/2 to 2 1/2 minutes or until bubbly, stirring once.
9. Spread on foil to cool.
10. Crumble walnut mixture over pie.
11. Serve with remaining whipped topping.
12. Store in refrigerator.
13. *NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.

cold milk, packagescheesecake flavor, pumpkin pie spice, pumpkin, topping, graham cracker crust, walnuts, brown sugar, margarine

Taken from www.food.com/recipe/streusel-topped-creamy-pumpkin-pie-382299 (may not work)