Desserts

Vermont Maple-Pumpkin Pie

photo by:kraft

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 lay...read more

posted by

JeanV4

on 4/6/2013

time

prep:

20 min

total:

2 hr 25 min

servings

total:

8 servings

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What You Need

NILLA Wafers, finely crushed (about 1-1/4 cups)

1/4

cup butter, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar, divided

eggs, divided

1-1/4

cups canned pumpkin

cup canned evaporated milk

1-1/2

tsp. pumpkin pie spice

3/4

cup thawed COOL WHIP Whipped Topping

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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JeanV4

posted:4/6/2013

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!

sheri1639

posted:4/13/2012

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.

lostrocket

posted:1/17/2012

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.

Wflow68

posted:11/25/2011

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 !!

a cook

posted:11/23/2011

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!

jfmorrill

posted:11/6/2011

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.

lzilinski

posted:11/2/2011

I made it, but the cream cheese layer and the pumpkin layer mixed. Couldn't keep them seperate

speedracer29

posted:11/1/2011

This is our new Thanksgiving pumpkin pie. I made mine with a ready made graham cracker crust. Very Good