First stir milk and pumpkin in a large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping.
Next spoon into crust. Refrigerate 4 hours until set.
To prepare the streusel topping, mix chopped walnuts, brown sugar, and butter into a small microwaveable bowl*, Microwave on HIGH for 2 1/2 minutes or until bubbly, stirring once.
Sprinkle over refrigerated pie just before serving.
* helpful hint!! Cover streusel topping when in microwave to avoid splatter while cooking. Preparation time 15 minutes chilling time 4 hours 8 servings
Hope you enjoy this is very yummy and easy to make. comment with suggestions. follow me and i will follow you back:)
- 1.0 ready crust graham cracker pie crust(6 oz.)
- 1/4c cold milk
- 1.0c canned pumpkin
- 2.0g pkgs. cheesecake flavor instant pudding
- 1.0tsp pumpkin pie spice
- 8.0oz frozen non-dairy whipped topping thawed/divided
- 1/2c chopped walnuts
- 2.0Tbsp brown sugar
- 1.0Tbsp butter