Pumpkin pie (the original version) is a little weird...it's a thick custard-like pumpkin blob, mostly with a mushy pastry crust. For our Thanksgiving celebration, I decided to try this pudding-pie version with a graham cracker crust. Everyone really enjoyed it, even those who weren't completely opposed to pumpkin, but at the same time weren't pumpkin's biggest fans.
Adapted from Kraft Foods
1 graham cracker crust (store bought, or made in a springform pan)
2 packages sugar free jello cheesecake pudding
1 cup pumpkin puree
1 1/2 cup skim milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
Streusel Topping
1/2 cup coarsely crushed graham crackers
1/4 cup coarsely chopped walnuts or pecans
1 tsp pumpkin pie spice
3 Tbsp brown sugar
4 Tbsp butter, melted
For pudding, whisk together pumpkin and milk. Whisk in pudding packets, vanilla and spice. Beat 2 minutes (will be super thick). Refrigerate to store, or pour into prepared graham cracker crust.
For streusel topping: Combine all ingredients. Bake at 350 degrees for 10 minutes, stirring once. Crumble and let cool. Sprinkle on top of pie.
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