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Maple-Walnut Pumpkin Pie




Source of Recipe


Pillsbury






Recipe Introduction


A hint of maple blends in beautifully, making a tempting pumpkin pie absolutely irresistible!





List of Ingredients



• Crust:
  
• 1 Pillsbury refrigerated pie crust (from 15-oz box), 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
  






Instructions



1. Heat oven to 425F. 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 350F. 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.
   
   






Final Comments


Makes: 8 servings