Topped with Cool Whip, maple syrup, and chopped walnuts, this delectable cream cheese and pumpkin pie is a cut above the traditional holiday favorite.
Vermont Maple Pumpkin Pie
Ingredients
- 1¼ cups vanilla wafers, finely crushed (about 35)
- ½ cup butter, melted
- 1 (8 oz) package cream cheese, softened
- ¾ cup sugar, divided
- 3 eggs, divided
- 1¼ cups canned pumpkin
- 1 cup evaporated milk
- 1½ teaspoons pumpkin pie spice
- ¾ cup Cool Whip whipped topping
- 3 tablespsoon 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.
Notes
Serving size: 1 slice ♥ Calories: 482
NUTRITION
Calories: 482kcal | Carbohydrates: 59.2g | Protein: 9.1g | Fat: 25.3g | Saturated Fat: 13.2g | Cholesterol: 123mg | Sodium: 259mg | Potassium: 370mg | Fiber: 3.3g | Sugar: 41g | Calcium: 155mg | Iron: 3mg
Recipe DisclosurePhoto: Stephanie Frey.
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