Maple-Walnut Pumpkin Pie - cooking recipe

Ingredients

1 pie crust, uncooked
Filling
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
1 (14 ounce) can sweetened condensed milk
2 eggs
2 tablespoons maple syrup
1 1/2 teaspoons pumpkin pie spice
Streusel
1/4 cup brown sugar, packed
1/4 cup walnuts, finely chopped
2 tablespoons all-purpose flour
2 tablespoons butter, cold
Topping
1 cup heavy whipping cream
2 tablespoons brown sugar, packed
walnuts, chopped, if desired

Preparation

Heat oven to 425 degrees Fahrenheit.
Place pie crust in 9-inch glass pie pan.
In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
Meanwhile, in small bowl, mix 1/4 cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
Return to oven; 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.
To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
Serve pie with whipped cream and sprinkle with chopped walnuts.
Store in refrigerator.