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Categories:
milk maple syrup brown sugar bourbon pumpkin pie spice vanilla salt eggs egg white pumpkin cream cheese maple syrup
Viewed: 111 - Published at: 4 years agoIngredients
- 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
Method
- 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.
