Maple-Bourbon Pumpkin Pie
½ (15-ounces) package refrigerated pie dough ( such as Pillsbury)
¾ cup evaporated fat-free milk
½ cup maple syrup
1/3 cup packed dark brown sugar
3 tablespoons bourbon
2 tablespoons pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 large egg white
1 (15-ounce) can unsweetened pumpkin
¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon maple syrup
Preheat oven to 350 degrees.
Fit dough into a 9-inch pie plate. Fold the edges under; flute. Place pie plate in freezer until ready to use.
Combine milk and next 9 ingredients in a large bowl. Stir well with a whisk. 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 F for 55 minutes or until a knife inserted in center comes out clean; cool completely on a wire rack.