No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 ounces cream cheese, at room temperature
- 3 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon pure vanilla extract
- 1/3 cup cold heavy cream
- 1 store-bought pumpkin pie
- 1/2 cup canned jellied cranberry sauce
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
- Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 134 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 83 mg |