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Maple-Walnut Pumpkin Pie

Maple-Walnut Pumpkin Pie
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A hint of maple blends in beautifully, making a tempting pumpkin pie absolutely irresistible!

Prep Time:
20 Min
Total Time:
3 Hr
Makes:
8 servings
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INGREDIENTS
Crust
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1can (15 oz) pumpkin (not pumpkin pie mix)
1can (14 oz) sweetened condensed milk (not evaporated)
2eggs
2tablespoons real maple syrup or maple-flavored syrup
1 1/2teaspoons pumpkin pie spice
Streusel
1/4cup packed brown sugar
1/4cup finely chopped walnuts
2tablespoons all-purpose flour
2tablespoons cold butter or margarine
Topping
1cup whipping cream
2tablespoons packed brown sugar
Chopped walnuts, if desired
DIRECTIONS
1.Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
2.Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
3.Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
4.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.
5.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): In step 4, bake 40 to 45 minutes.
High Altitude (3500-6500 ft):

In step 4, bake 40 to 45 minutes.

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