Maple-Bourbon Pumpkin Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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 |
Directions:
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.
|
|