Vermont Maple-Pumpkin Pie

15  Ratings
  • 20 min prep
  • 2 hr 25 min total
  • Makes 8 servings.

Vermont Maple-Pumpkin Pie Recipe

Ingredients

  • 35 NILLA Wafers, finely crushed (about 1-1/4 cups)
  • 1/4 cup butter, melted
  • 1 pkg. (8 oz.) brick 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 walnuts
  • 1/4 cup maple syrup

Instructions

  • 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.

Recipe Tips

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

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

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Nutrition Information

Makes 8 servings.

Nutrition per serving:

  • Calories 440 
  • Total fat 26 g
  • Saturated fat 14 g
  • Cholesterol 145 mg
  • Sodium 270 mg
  • Carbohydrate 47 g
  • Dietary fiber 2 g
  • Sugars 37 g
  • Protein 8 g
  • Vitamin A 130 %DV
  • Vitamin C 4 %DV
  • Calcium 15 %DV
  • Iron 8 %DV

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