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Vermont Maple-Pumpkin Pie

Prep time

20 min

Total time

2 hr 25 min

Servings

Makes 8 servings.

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    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 frozen whipped topping
    • 3 Tbsp. chopped walnuts
    • 1/4 cup maple syrup
Preparation
  • 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 frozen 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.

128112
Calories 440
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Cholesterol 145mg
Sodium 270mg
Total Carbohydrate 47g
Dietary Fiber 2g
Total Sugars 37g
Protein 8g
Vitamin A 130% DV
Vitamin C 4% DV
Calcium 15% DV
Iron 8% DV

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