INGREDIENTS

1 1/4 cups cold milk
2 packages (4-serving size) cheesecake flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided
1 Keebler® Ready Crust® Graham Pie Crust


1/2 cup chopped walnuts
2 tablespoons brown sugar
1 tablespoon margarine or butter

DIRECTIONS

1. In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Fold in half of whipped topping.

2. Spread in crust. Refrigerate at least 4 hours or until set. 3. In small microwave-safe bowl combine walnuts, brown sugar and margarine. Microwave on high for 1 1/2 to 2 1/2 minutes or until bubbly, stirring once. Spread on foil to cool.

4. Crumble walnut mixture over pie. Serve with remaining whipped topping. Store in refrigerator. *NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.

NUTRITIONAL PANEL