Maple-Walnut Pumpkin Pie

• one 9-inch pie crust
• one 15-ounce can canned pumpkin
• one 14-ounce can sweetened condensed milk
• 2 eggs
• 2 tablespoon maple syrup
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped walnuts
• 2 tablespoon all-purpose flour
• 2 tablespoon cold butter
• 1 cup heavy whipping cream
• 2 tablespoon packed brown sugar
• chopped walnuts

1. Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
2. Reduce oven temperature to 350 degrees. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
3. 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.
4. Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts, and flour; cut in butter until crumbly. Set aside.
5. 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.