Maple-Bourbon Pumpkin Pie

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 55 minutes or until a knife inserted in center comes out clean; cool completely on a wire rack.

milk, maple syrup, brown sugar, bourbon, pumpkin pie spice, vanilla, salt, eggs, egg white, pumpkin, cream cheese, maple syrup

Taken from www.myrecipes.com/recipe/maple-bourbon-pumpkin-pie (may not work)