Finish off Thanksgiving dinner with a slice of Vermont Maple-Pumpkin Pie. COOL WHIP whipped topping, maple syrup and chopped walnuts top this Vermont Maple-Pumpkin Pie for a dessert that's just as pretty as it is scrumptious.
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 blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly 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.
Save 40 calories and 6g of total fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, canned fat-free evaporated milk and COOL WHIP LITE Whipped Topping.
How to Use Leftover Canned Pumpkin and Evaporated Milk
Refrigerate leftover canned pumpkin and evaporated milk in separate airtight containers. Stir into your favorite pancake batter before cooking pancakes as directed.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Prepare using real maple syrup.
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 47g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.