Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2001

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Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

297 calories; calories from fat 30%; fat 10g; saturated fat 4.3g; mono fat 4.1g; poly fat 1g; protein 5.8g; carbohydrates 44.3g; fiber 2.3g; cholesterol 64mg; iron 1.1mg; sodium 258mg; calcium 125mg.
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