Creamy Pumpkin Pie With Cranberry Topping

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 375°F.
  • Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time.
  • Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
  • Pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
  • 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.
  • Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
  • To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce.
  • 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.
  • 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.
  • Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.
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