1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar, divided
3 eggs, divided
1 cup canned pumpkin
3/4 cup evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 cup thawed Cool Whip Whipped Topping
3 Tbsp. chopped walnuts
1/4 cup maple syrup
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How do I make it ?
Heat oven to 350°F.
Mix wafer crumbs and butter; press onto bottom and up side of 9-inch deep-dish pie plate.
Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended. Spread onto bottom of crust; refrigerate 10 min. Meanwhile, mix remaining sugar, eggs, pumpkin, milk and spice.
Pour pumpkin mixture slowly over cream cheese layer.
Bake 55 min. to 1 hour or until centre is set. Cool completely. Serve topped with remaining ingredients.
Kraft Kitchen Tips!
Refrigerate leftover canned pumpkin and evaporated milk in separate airtight containers up to 3 days. Stir into your favourite pancake batter before using to prepare pancakes.
Enjoy a serving of this rich and indulgent pie on special occasions.
Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
Prepare using 10-inch pie plate.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 9 g
Cholesterol 85 mg
Sodium 190 mg
Carbohydrate 31 g
Fibre 1 g
Sugars 25 g
Protein 5 g
12 servings, 1 piece (114 g) each
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.