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Maple-Pumpkin Pie

1 Cup Sour Cream
3/4 cup Sugar
1/4 cup Brown Sugar
3 Tbls. Maple Syrup
1 1/2 Tbls. Ground Cinnamon
1/2 Tsp.  Allspice
1/2 Tsp.  Ground Nutmeg
1 Tsp. Vanilla Extract
1/4 tsp Salt
2 Egg Whites
1 Whole Egg
1 Can (15 ounces) Pumpkin
4 ounces of Cream Cheese
1 Pie crust (recipe follows)

Preheat oven to 350 degrees.
In a large bowl, combine the sour cream, sugars, maple syrup, cinnamon, ginger, allspice, nutmeg, vanilla extract, salt, egg whites, egg, cream cheese and pumpkin until thoroughly blended and mixture is smooth. 

Pour mixture into Pie Shell

Bake pie for 1 hour or until knife comes out clean.  Cool on wire reack for a bout 1 hour. 
Pie for 8 people!

Pie Crust (for a one crust pie):
1 cup flour
1/2 tsp. salt
1/3 cup plus 1 Tlbs. Crisco (cold)
1 1/2 Tlbs. water (COLD)

Mix flour and salt.  Cut in Crisco.  Sprinkle with COLD water. Mix with fork.  Roll out  dough on floured surface.  Move crust to pie pan and crinkle the edges.  Take fork and poke bottom of dough to release air.  Then pour the pie mixture into pie. 
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