Streusel-Topped Pumpkin Pie No Bake Cheesecake - cooking recipe

Ingredients

1 cup canned pumpkin
1 1/4 cups cold milk
2 (3 1/2 ounce) packages jell-o cheesecake flavor instant pudding mix
1 teaspoon pumpkin pie spice (or to taste)
1 (8 ounce) container Cool Whip Topping, thawed, divided
1 honey maid graham cracker pie crust (6 oz.)
1/4 cup chopped PLANTERS Walnuts
2 tablespoons brown sugar
1 teaspoon butter or 1 teaspoon margarine

Preparation

Stir pumpkin and milk in large bowl with whisk until well blended.
Add pudding mixes and spice. Beat 2 minute (Mixture will be thick.)
Stir in half the COOL WHIP; spoon into crust.
Refrigerate 4 hours or until firm.
For Streusel: Microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 minute or until hot and bubbly, stirring after 1 minute Cool.
Sprinkle nut mixture over pie.
Serve topped with remaining COOL WHIP.