Ingredients
12 ounces cream cheese, softened1/3 cup sugar1 large egg1-1/2 teaspoons grated orange zestPastry for single-crust pie (9 inches)PUMPKIN LAYER:1 can (15 ounces) solid-pack pumpkin3/4 cup sugar2 teaspoons pumpkin pie spice3 large eggs3/4 cup half-and-half creamCRANBERRY TOPPING:3/4 cup dried cranberries3/4 cup chopped pecans1/4 cup packed brown sugar1-1/2 teaspoons grated orange zestWhipped cream and ground nutmeg, optional
Preparation
In small bowl, combine cream cheese and sugar; beat on medium speed until smooth. Beat in egg and orange zest. Refrigerate, covered, 30 minutes.
Meanwhile, preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, sugar and pumpkin pie spice. Add eggs and cream; mix well.
Spread cream cheese mixture into pastry. Pour pumpkin mixture over cream cheese layer. Bake 25 minutes.
In a small bowl, combine cranberries, pecans, brown sugar and orange zest. Sprinkle over pumpkin. Cover edges with foil to prevent overbrowning. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.
Refrigerate for at least 2 hours. If desired, serve with whipped cream and nutmeg. Refrigerate leftovers.
