Recipe: Maple-Walnut Pumpkin Pie (with streusel topping)

MAPLE-WALNUT PUMPKIN PIE

FOR THE CRUST:
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
FOR THE FILLING:
1 (15 oz) can pumpkin puree (not pumpkin pie mix)*
1 (14 oz) can sweetened condensed milk (not evaporated)
2 eggs
2 tablespoons real maple syrup or maple-flavored syrup
1 1/2 teaspoons pumpkin pie spice
FOR THE STREUSEL:
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons cold butter or margarine
FOR THE TOPPING:
1 cup whipping cream
2 tablespoons packed brown sugar
Chopped walnuts, if desired

Heat oven to 425 degrees F.

Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Set aside.

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan.

Bake 10 minutes.

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.

Reduce oven temperature to 350 degrees F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.

Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.

TO SERVE:
In medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form.

Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.

High Altitude (3500-6500 ft): After topping with streusel, bake 40 to 45 minutes.

*For this recipe, purchase plain pumpkin, not pumpkinpie mix, which includes seasonings.

Makes 8 servings
Source: Pillsbury