Vermont Maple-Pumpkin Pie

• 35 vanilla 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-flavored or pancake syrup

1. Heat oven to 350F.
2. Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
3. Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended; spread onto bottom of crust.
4. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly pour over cream cheese mixture.
5. (Note: Crust will be full.)
6. Bake 1 hour to 1 hour 5 min.
7. or until center is set.
8. Cool completely.
9. Serve topped with remaining ingredients.

vanilla wafers, butter, philadelphia cream cheese, sugar, eggs, pumpkin, milk, pumpkin pie spice, walnuts, maple

Taken from www.kraftrecipes.com/recipes/vermont-maple-pumpkin-pie-128112.aspx (may not work)