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Vermont Maple-Pumpkin Pie


The best pumpkin pie ever!

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  • 9 ” Graham Cracker Crust
  • 1 pkg (8 oz) 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 Cool Whip
  • 3 Tbsp. chopped walnuts
  • 1/4 cup maple syrup



Step 1

Preheat oven to 350 degrees.

Place pie crust on baking sheet to make it easier to handle as it will be very full and may bubble over in your oven. Beat cream cheese, ¼ cup sugar and 1 egg with mixer until well blended. Spread onto bottom of crust.
Mix remaining sugar, eggs, pumpkin, milk and spice. Pour over cream cheese mixture. (note: the crust will be very full). Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve toped with remaining ingredients

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