Vermont Maple-Pumpkin Pie

By amberwherley

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 22mins
Adapted from kraft.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.

Kraft Kitchens Tips

SubstituteSave 40 calories and 6 g fat, including 4 g saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free evaporated milk and COOL WHIP LITE Whipped Topping.

Creative Leftovers Refrigerate leftover canned pumpkin and evaporated milk in separate airtight containers. Stir into your favorite pancake batter before cooking pancakes as directed.

How to Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.