Pumpkin pie just got a makeover! Cream cheese and a drizzle of real maple syrup give classic pumpkin pie a cheesecake-like silkiness and a unique Canadian flavour twist. Try it for Thanksgiving or a holiday dessert – or just to add some pizzazz to a harvest time Sunday meal.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 frozen deep-dish pie crust (9 inch)
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1-1/4 cups canned pumpkin
1/3 cup sugar
3 Tbsp. maple syrup
1-1/2 tsp. pumpkin pie spice
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How do I make it ?
Heat oven to 400°F.
Prick bottom and side of frozen pie crust with fork. Bake 8 min. Reduce oven temperature to 350°F.
Beat cream cheese and pumpkin in large bowl with mixer until blended. Add remaining ingredients; mix just until blended.
Pour into crust.
Bake 30 min. or until centre is almost set; cool completely.
Kraft Kitchen Tips!
If you don't have pumpkin pie spice, you can make your own using 1 tsp. each ground cinnamon, ground nutmeg and ground allspice.
This easy-to-make pie can be prepared ahead of time. Refrigerate the cooled pie up to 2 days before serving.
When preparing this recipe, be sure to use canned pure pumpkin and not pumpkin pie filling since the canned pumpkin pie filling contains additional sugar and spices.
Serve topped with thawed Cool Whip Whipped Topping.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 6 g
Cholesterol 65 mg
Sodium 190 mg
Carbohydrate 30 g
Fibre 2 g
Sugars 16 g
Protein 4 g
8 servings, 1 slice (112 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.