Topped with Cool Whip®, maple syrup, and chopped walnuts, this delectable cream-cheese-and-pumpkin pie is a cut above the traditional holiday favorite.
Print Recipe
Vermont Maple Pumpkin Pie
Serves: 8 servings
Total time: 2 hours 30 minutes
Ingredients
35 vanilla wafers, finely crushed (about 1¼ cups)
¼ cup butter, melted
1 package (8 oz) cream cheese, softened
¾ cup sugar, divided
3 eggs, divided
1¼ cups canned pumpkin
1 cup canned evaporated milk
1½ teaspoon pumpkin pie spice
¾ cup Cool Whip whipped topping
3 tablespoon chopped walnuts
¼ cup maple-flavored pancake syrup
Instructions
- Preheat oven to 350°F.
- Combine crushed wafers and butter; press into bottom and sides of 9-inch pie plate.
- Beat cream cheese, ¼ cup sugar, and 1 egg with mixer until blended; spread onto bottom of crust.
- Mix remaining sugar, eggs, pumpkin, milk, and spice; slowly pour over cream cheese mixture to fill crust.
- Bake 1 hour 5 minutes or until center is set. Cool completely. Serve topped with remaining ingredients.
Serving size: 1 sliceCalories: 440
Photo: Stephanie Frey.
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