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Vermont Maple-Pumpkin Pie

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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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