Maple-Walnut Pumpkin Pie
I got this recipe from the Pillsbury 2011 Calendar - November
1 box Pillsbury refrigerated pie crust
1 can (15 oz) Pumpkin - (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk - (not evaporated)
2 tablespoons real maple syrup or maple-flavored syrup
1 1/2 teaspoons pumpkin pie spice
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all purpose flour
2 tablespoons cold butter
Heat oven to 425 degrees. 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.
Meanwhile, in small bowl, mix the brown sugar, chopped walnuts, and flour; cut in butter until crumbly. Set aside.
Reduce oven temperatur to 350 degrees. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
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. Top with whipped cream to serve, if desired.