Vermont Maple-Pumpkin Pie
By ukiahgal67
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Ingredients
- 35 NILLA Wafers, finely crushed (about 1-1/4 cups)
- 1/4 cup butter, melted
- 1 pkg. (8 oz.) PHILADELPHIA 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
Preparation
Step 1
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.
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