Saturday, November 12, 2011

Vermont Maple-Pumpkin Pie

5 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

Heat oven to 350.  Mix crumbs and butter; press onto bottom and up sides of 9-inch pie plate.  Beat cream cheese, 1.4 c 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 minutes, or until center is set.  Cool completely.  Serve topped with remaining ingredients.  

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