Creamy Pumpkin Pie With Cranberry Topping

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 3 eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/4 cups canned pumpkin
• 3/4 cup light cream
• 9 inches pie crusts (use your favorite recipe or most incredible no fail pie crust)
• 1/4 cup orange juice
• 2 teaspoons cornstarch
• 16 ounces can whole berry cranberry sauce

Recipe

• 1 heat the oven to 375°f.
• 2 using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. beat in the sugar and the brown sugar, then beat in the eggs one at a time.
• 3 add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
• 4 pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
• 5 reduce the heat to 350° and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes.
• 6 remove it from the oven and let it cool to room temperature. cover the pie and refrigerate it for at least 4 hours.
• 7 to prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. stir in the cranberry sauce.
• 8 bring the mixture to a boil over medium heat, stirring all the while. let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.
• 9 pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. pour the rest of the topping into a serving bowl.
• 10 chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.