Vermont Maple-Pumpkin Pie

Ingredients

• 0.3 cup butter melted
• 1.3 cups pumpkin canned
• 8 oz philadelphia cream cheese softened
• 3  eggs divided
• 1 cup evaporated milk canned
• 0.3 cup pancake syrup 
• 1.5 tsp pumpkin pie spice 
• 0.8 cup sugar divided
• 1.3 cups vanilla wafers crushed finely
• 3 Tbsp planters walnuts chopped
• 0.8 cup cool whip whipped topping thawed

Equipment

• oven
• blender

Directions

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. (Note: Crust will be full.)
5. Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely.
6. Serve topped with remaining ingredients.