Maple-Walnut Pumpkin Pie

(28)
  14 reviews

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) sweetened condensed milk (not evaporated)
2
eggs
2
tablespoons real maple syrup or maple-flavored syrup
1 1/2
teaspoons pumpkin pie spice

Streusel

1/4
cup packed brown sugar
1/4
cup finely chopped walnuts
2
tablespoons all-purpose flour
2
tablespoons cold butter or margarine

Topping

1
cup whipping cream
2
tablespoons packed brown sugar
Chopped walnuts, if desired

Directions

  1. 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. 2 Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
  3. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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