Maple-Walnut Pumpkin Pie

A hint of maple blends in beautifully, making a tempting pumpkin pie absolutely irresistible! ...MORE + LESS -

Crust

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

Filling

1/2 can (796 mL) pure pumpkin (not pumpkin pie mix)

1 can (300 mL) sweetened condensed milk (not evaporated)

2 eggs

2 tbsp (25 mL) real maple syrup or maple-flavoured syrup

1 1/2 tsp (7 mL) pumpkin pie spice

Streusel

1/4 cup (50 mL) packed brown sugar

1/4 cup (50 mL) finely chopped walnuts

2 tbsp (25 mL) all-purpose flour

2 tbsp (25 mL) cold butter or margarine

Topping

1 cup (250 mL) whipping cream

2 tbsp (25 mL) packed brown sugar

Chopped walnuts if desired

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1

Heat oven to 425ºF. 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 350ºF. Sprinkle streusel over pie. Cover crust edge with 2 to 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.