Vermont Maple-Pumpkin Pie

Ingredients

35  NILLA 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 syrup

Heat oven to 350°F.

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 well blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; carefully 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.