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Vermont Maple-Pumpkin Pie

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Vermont Maple-Pumpkin Pie recipe
photo by:
kraft
Reading the reviews on this dish I decided to freeze the cream cheese mixture for about half hour. The bottom was stiff before I added the pumpkin mixture. We will see how ...read more
posted by
sheri1639
on 4/13/2012
time
prep:
20 min
total:
2 hr 25 min
servings
total:
8 servings
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What You Need

35
 NILLA Wafers, finely crushed (about 1-1/4 cups)
1/4
cup butter, melted
1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4
cup sugar, divided
3
 eggs, divided
1-1/4
cups canned pumpkin
1
cup canned evaporated milk
1-1/2
tsp. pumpkin pie spice
3/4
cup thawed COOL WHIP Whipped Topping
3
Tbsp. chopped PLANTERS Walnuts
1/4
cup maple syrup

Make It

HEAT oven to 350°F.

MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/4 cup sugar and 1 egg with mixer until well blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; carefully pour over cream cheese mixture. (Note: Crust will be full.)

BAKE 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.

Kraft Kitchens Tips

Substitute
Save 40 calories and 6 g fat, including 4 g saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free evaporated milk and COOL WHIP LITE Whipped Topping.
Creative Leftovers
Refrigerate leftover canned pumpkin and evaporated milk in separate airtight containers. Stir into your favorite pancake batter before cooking pancakes as directed.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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