Maple Walnut Pumpkin Pie

Crust

1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling

1 can pumpkin (Not pumpkin pie mix)

1 can sweetened condensed milk

2 eggs

2 tablespoons real maple syrup or maple flavored syrup

1 1/2 teaspoons pumpkin pie spice

Streusel

1/4 cup packed brown sugar

1/4 cup finely chopped walnuts

2 tablespoons all purpose flour

2 tablespoons cold butter or margarine

Topping

1 cup whipping cream

2 tablespoons packed brown sugar

chopped walnuts 

Directions

Heat oven to 425*. Place pie crust on 9 inch glass pie plate as directed on box for One crust filled pie.   In large bowl, beat filling ingredients with mixer on medium speed until smooth. Pour into crust lined pan. Bake 10 minutes. 

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside. 

Reduce oven temperature to 350*. 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.

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.