Vermont Maple-Pumpkin Pie

By JanetLynn198

Ingredients

• 35 NILLA Wafers, finely crushed (1 1/4 cups)
• 1/4 cup butter, melted
• 1 pkg (8oz) 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

Details

Servings 8
Adapted from KraftFoods.com

Preparation

Step 1

1. HEAT oven to 350°F.

2. MIX crumbs and butter; press onto bottom and up side of 9" pie plate.

3. 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.)

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