Streusel Topped Creamy Pumpkin Pie

I got this recipe from a Keebler Ready Crust - great recipe. Prep time includes chilling time.

• Ready In: 7 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 1⁄4 cups  cold milk
• 2 (3 ounce) packages  cheesecake flavor instant pudding &  pie filling
• 1  teaspoon pumpkin pie spice
• 1  cup canned pumpkin
• 8  ounces frozen non-dairy topping, thawed, divided (cool whip)
• 9  ounces graham cracker crust
• 1⁄2 cup  chopped walnuts
• 2  tablespoons brown sugar
• 1  tablespoon margarine or 1  tablespoon 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.
5. *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.