Comida Kraft
Recipe Box

Vermont Maple-Pumpkin Pie

(13) 9 Reviews
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.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.


Prepare using real maple syrup.


  • 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

Rate this Recipe

Leave a Review

  • popep6 |

    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.

  • JeanV4 |

    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 |

    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.