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.