Vermont Maple-Pumpkin Pie - Kraft Recipes Top
Comida Kraft
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Vermont Maple-Pumpkin Pie

Prep Time
Total Time

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.

Special Equipment Needed

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.


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.


  • 8 servings

Nutritional Information

Serving Size 8 servings
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 This is our new Thanksgiving pumpkin pie. This is our new Thanksgiving pumpkin pie. I made mine with a ready made graham cracker crust. Very Good
Date published: 2011-11-01
Rated 4 out of 5 by from I made it, but the cream cheese layer and the pumpkin layer mixed. I made it, but the cream cheese layer and the pumpkin layer mixed. Couldn't keep them seperate
Date published: 2011-11-03
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