Maple-Bourbon Pumpkin Pie

Ingredients

• 3 tablespoons bourbon 
• 0.3 cup brown sugar dark packed
• 1 large egg white 
• 2 large eggs 
• 0.8 cup evaporated milk fat-free
• 0.5 cup maple syrup 
• 1 tablespoon maple syrup 
• 15 ounce pumpkin unsweetened canned
• 2 teaspoons pumpkin pie spice 
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack

Directions

1. Preheat oven to 35
2. Fit dough into a 9-inch pie plate. Fold edges under; flute.
3. Place pie plate in freezer until ready to use.
4. Combine milk and the next 9 ingredients (milk through pumpkin) in a large bowl. Stir well with a whisk; set aside.
5. Combine cheese and 1 tablespoon syrup in a small bowl; stir with a whisk until smooth.
6. Pour pumpkin mixture into crust. Drop cream cheese mixture by small spoonfuls onto filling; swirl with a knife.
7. Bake at 350 for 55 minutes or until a knife inserted in center comes out clean; cool completely on a wire rack.