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Vermont Maple-Pumpkin Pie

  • Vermont Maple-Pumpkin Pie Image 1

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Prep Time
20
min.
Total Time
2
hr.
25
min.
Servings

8 servings

COOL WHIP Whipped Topping, maple syrup and chopped walnuts top this cream cheese-and-pumpkin pie, making it as pretty as it is scrumptious.

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What You Need

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Make It

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  • 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 blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly 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.

Healthy Living

Save 40 calories and 6g of total fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, canned fat-free evaporated milk and COOL WHIP LITE Whipped Topping.

How to Use Leftover Canned Pumpkin and Evaporated Milk

Refrigerate leftover canned pumpkin and evaporated milk in separate airtight containers. Stir into your favorite pancake batter before cooking pancakes as directed.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Substitute

Prepare using real maple syrup.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 440
Total fat 26g
Saturated fat 14g
Cholesterol 135mg
Sodium 280mg
Carbohydrate 47g
Dietary fiber 2g
Sugars 36g
Protein 8g
% Daily Value
Vitamin A 130 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I tried to lighten this recipe up the best I could by using a reduced fat graham cracker crust and... I tried to lighten this recipe up the best I could by using a reduced fat graham cracker crust and low fat ingredients where I could. I didn't have any trouble with the layers mixing together, but they're right when they say the crust will be full! Take precaution and bake with a cookie sheet below. Excellent recipe!
Date published: 2013-04-06
Rated 4 out of 5 by from Nice Presentation I like the presentation with the syrup and the nuts. I had a couple of issues making this. 1. the crust stuck to the pie pan 2. Although I measured my pie pan to make sure it was 9", and followed the recipe, I had way too much of the pumpkin mixture to fit in the pie pan. I had enough to bake in a small dish
Date published: 2016-11-11
Rated 4 out of 5 by from Love the recipe but the measurements are off. Love the recipe but the measurements are off. I ended up using a full cup of sugar. I had a lot of pumpkin batter left and that was with one can not using 1 and 1/4. It took about 1.5 time to cook. Overall its a good dessert. Will try again after thanksgiving when i dont feel as pressured and can correct the measurements.
Date published: 2014-11-27
Rated 4 out of 5 by from Don't try to make this without the Philly! Don't try to make this without the Philly! Made it the first time with generic cream cheese and the layers mixed. Much better with the Philly! Also used a 9 1/2 in pie plate the second time because the first one left me throwing away part of the pumpkin to save the mess it would have made in the oven!
Date published: 2011-11-23
Rated 5 out of 5 by from My Husband and I made this pie together, we had a ball our first Thanksgiving together and our first... My Husband and I made this pie together, we had a ball our first Thanksgiving together and our first pie lol... The layers did mix together; our pie didnt come out as nice as the picture. We also used a ready made graham cracker crust was a big hit and is now OUR HOLIDAY PUMPKIN PIE !!
Date published: 2011-11-25
Rated 4 out of 5 by from We made this pie this past weekend and fell in love. We made this pie this past weekend and fell in love. Not being sure how we'd like the maple syrup, we tried the pie with and without it. The maple syrup makes this pie something special-wow what a great combination of flavors.
Date published: 2011-11-06
Rated 5 out of 5 by from Reading the reviews on this dish I decided to freeze the cream cheese mixture for about half hour. 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 it turns out. I also used just a cup of pumpkin.
Date published: 2012-04-13
Rated 5 out of 5 by from I forgot - I also had trouble with WAY too much extra pumpkin. I forgot - I also had trouble with WAY too much extra pumpkin. I actually was able to make two muffin cup-sized mini pies and still had even more left over. A larger pie plate is recommended, or make some mini pies.
Date published: 2012-01-17
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