Saturday, November 24, 2012

Vermont Maple-Pumpkin Pie

Vermont Maple-Pumpkin Pie



What You Need
35 NILLA Wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup canned evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 cup thawed COOL WHIP Whipped Topping
3 Tbsp. chopped PLANTERS Walnuts
1/4 cup maple syrup


Make It
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.


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