Vermont Maple-Pumpkin Pie
Prep time20 min
Total time2hr 25min
ServingsMakes 8 servings.
Ingredients
- 35 NILLA Wafers, finely crushed (about 1-1/4 cups)
- ¼ cup butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ¾ cup sugar, divided
- 3 eggs, divided
- 1¼ cups canned pumpkin
- 1 cup canned evaporated milk
- 1½ tsp. pumpkin pie spice
- ¾ cup thawed frozen whipped topping
- 3 Tbsp. chopped walnuts
- ¼ 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
- Substitute
Save 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 Leftovers
Refrigerate 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 InformationNutrition Per Serving | |
|---|---|
| Calories | 440 |
| % Daily Value* | |
| Total fat 26g | |
| Saturated fat 14g | |
| Cholesterol 145mg | |
| Sodium 270mg | |
| Carbohydrate 47g | |
| Dietary fiber 2g | |
| Total sugars 37g | |
| Protein 8g | |
| Vitamin A | 130 %DV |
| Vitamin C | 4 %DV |
| Calcium | 15 %DV |
| Iron | 8 %DV |
