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Vermont Maple-Pumpkin Pie

Vermont Maple-Pumpkin Pie

Prep time20 min
Total time2hr 25min
ServingsMakes 8 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 26g 
   Saturated fat 14g 
Cholesterol 145mg 
Sodium 270mg 
Carbohydrate 47g 
   Dietary fiber 2g 
   Total sugars 37g 
Protein 8g 
Vitamin A130 %DV
Vitamin C4 %DV
Calcium15 %DV
Iron8 %DV

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