Streusel Topped Creamy Pumpkin Pie

INGREDIENTS
1 (6-ounce) graham cracker pie crust
1 cup canned pumpkin
1 cup cold milk
2 (3.4-ounce) pkgs cheesecake flavored instant pudding
1 tsp cinnamon
1/2 tsp ground nutmeg
1 (8 -ounce) tub frozen non-dairy whipped topping, thawed & divided
Caramel topping (optional)

Streusel Topping:
1/2 cup chopped walnuts
2 Tbsp brown sugar
1 Tbsp butter

DIRECTIONS
Stir the milk and pumpkin in a large bowl until smooth. Add pudding packages, cinnamon, and nutmeg; beat with a wire whisk until well blended. Gently fold in half of the whipped topping. Spoon mixture into pie crust and refrigerate for 4 hours until set.

For the topping, mix the walnuts, brown sugar, and butter in a microwave-safe bowl. Microwave on high for 1 to 2 minutes until bubbly, stirring once. Set aside and let cool.

Once the pie has set, top it with the remaining whipped topping. Next, sprinkle the streusel topping over the pie. If desired, drizzle top of pie with caramel.