Vermont Maple-Pumpkin Pie

Name: Vermont Maple-Pumpkin Pie
Prep time: 20 min
Total time: 145 min
Yield: 8
Ingredients: 35 NILLA Wafers, finely crushed (about 1-1/4 cups); ¼ cup butter, melted; 1 pkg. brick cream cheese, softened; ¾ cup sugar, divided; 3 eggs, divided; 1¼ cups pumpkin; 1 cup evaporated milk; 1½ tsp. pumpkin pie spice; ¾ cup frozen whipped topping; 3 Tbsp. walnuts; ¼ cup maple syrup

Impress your guests with this homemade layered pumpkin pie that adds flavor with walnuts and maple syrup. It's a perfect recipe to help you win the holidays!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 8 servings.

Ingredient list

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

Directions

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.