Ingredients: |
Ingredients: 4 oz. cream cheese, softened 1/2 c. white sugar 1/2 c. packed brown sugar 3 eggs, at room temperature 1/2 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground ginger 1/4 tsp. salt 1 1/4 c. canned pumpkin 3/4 c. light cream 1 9-in. pie crust
Topping: 1/4 c. orange juice 2 tsp. cornstarch 1 16-oz. can whole-berry cranberry sauce
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Directions: |
Directions:Heat oven to 375º F. Place pie crust in pie plate. Use electric mixer to blend cream cheese in a large mixing bowl to soften it. Beat in the white and brown sugars, then beat in the eggs one at a time. Add the vanilla, spices, salt, pumpkin, and cream, and blend at low speed until smooth. Pour filling into pie crust and bake pie on center rack for 30 minutes. Reduce heat to 350 degrees and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about 20 minutes. Remove from oven and cool to room temperature. Cover pie and refrigerate for at least 4 hours.
To prepare topping, blend orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce. Bring mixture to a boil over medium heat, stirring all the while. Let filling boil for 1 minute, then remove it from heat and cool for 10 minutes. Pour 1 1/2 c. of the topping (or more, if desired) over chilled pie and smooth to the edges with a spoon. Refrigerate pie for at least 15 more minutes before serving. |