Maple-Bourbon Pumpkin Pie

By KrissyW330

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 3/4 cup  evaporated fat-free milk
• 1/2 cup  maple syrup
• 1/3 cup  packed dark brown sugar
• 3 tablespoons  bourbon
• 2 teaspoons  pumpkin pie spice
• 1 teaspoon  vanilla extract
• 1/4 teaspoon  salt
• 2 large eggs
• 1 large egg white
• 1 (15-ounce) can unsweetened pumpkin
• 1/4 cup  (2 ounces) 1/3-less-fat cream cheese, softened
• 1 tablespoon  maple syrup

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine milk and the next 9 ingredients (milk through pumpkin) in a large bowl. Stir well with a whisk; set aside. Combine cheese and 1 tablespoon syrup in a small bowl; stir with a whisk until smooth. Pour pumpkin mixture into crust. Drop cream cheese mixture by small spoonfuls onto filling; swirl with a knife. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean; cool completely on a wire rack.