Maple syrup and brown sugar give this pumpkin pie a rich, molasses-like flavor.
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
How to Make It
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.