Pumpkin pie with cream cheese frosting and cranberry glaze
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
This no-bake recipe is perfect if you're short on time for a festive treat. Buy a pre-made pumpkin pie, top it with cream cheese frosting, and frost it with store-bought cranberry glaze. This will give the pie a cozy, homey feel, and with three layers of filling, it's three times more delicious. Let the cheesecake layer set thoroughly before applying the cranberry glaze for a neat finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g of cream cheese, room temperature
- 3 tablespoons of sugar
- 1 teaspoon freshly squeezed lemon juice
- 1/8 tsp vanilla extract
- 1/3 cup chilled heavy cream
- 1 purchased pumpkin pie
- 0.5 cup canned cranberry jelly sauce
- 2 tablespoons of water
- 1 teaspoon cornstarch
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Cooking the dish according to the recipe:
- In a large bowl, beat the cream cheese and sugar with a mixer on medium speed until fluffy, about 2 minutes. Stir in the lemon juice and vanilla extract. Add the heavy cream and beat on high speed until stiff peaks form, 2-3 minutes. Spread the frosting on top of the pumpkin pie crust. Refrigerate until set, about 1-2 hours.
- In a small saucepan over low heat, melt the cranberry sauce with 1 tablespoon of water, stirring constantly until smooth, about 5 minutes. In a small bowl, combine the cornstarch with the remaining 1 tablespoon of water, then stir in the cranberry sauce. Bring to a boil and simmer just until thickened, about 30 seconds. Transfer to a bowl and let cool slightly, about 15 minutes. Spoon the mixture over the pie crust and refrigerate until the sauce sets, about 30 minutes.
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