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

Let's whip it up

Prep time:

0 min

Total time:

0 min

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

Nutrition factsNutrition information

Recipe Tips

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.