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Maple-Bourbon Pumpkin Pie

Yield 8 servings (serving size: 1 wedge)
Maple syrup and brown sugar give this pumpkin pie a rich, molasses-like flavor.

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

Nutrition Information

  • calories 297
  • caloriesfromfat 30 %
  • fat 10 g
  • satfat 4.3 g
  • monofat 4.1 g
  • polyfat 1 g
  • protein 5.8 g
  • carbohydrate 44.3 g
  • fiber 2.3 g
  • cholesterol 64 mg
  • iron 1.1 mg
  • sodium 258 mg
  • calcium 125 mg

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.