Vermont Maple-Pumpkin Pie

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 egg s, 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

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.

3

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.)

4

Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.