Vermont Maple-Pumpkin Pie

By ldelmas

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

Servings 8
Preparation time 20mins
Cooking time 145mins
Adapted from kraftrecipes.com

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.