Ingredients

The following ingredients have 4 Servings
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), baked in a 9-inch pie pan and cooled
  • 2 packages (8 oz each) cream cheese, softened
  • 8 oz sour cream
  • 1 1/2 cups sugar, divided
  • 3 tablespoons orange or almond liqueur
  • 2 cups whole fresh cranberries or 1 can (15 oz) whole berry cranberry sauce
  • 1/2 teaspoon pumpkin pie spice

Instruction

  • Begin by gathering your ingredients.
  • Drape a Pillsbury™ dough round into a 9 inch pie pan. Gently pinch the edges together decorative-style, and place some pie pearls on the bottom of the pan. Don’t have pie pearls? No problem! Toss about 1 1/2 cups of dry pinto beans into the bottom of your pie crust before baking.
  • In a stand mixer or large bowl beat cream cheese until smooth and creamy. Add sour cream and 3/4-cup sugar. Beat until smooth and well combined. Spoon into prepared pie crust. Refrigerate until topping is prepared.
  • In a saucepan over medium high heat, stir together remaining 1/2-cup of sugar, orange liqueur, fresh cranberries and pumpkin pie spice. Bring to a boil, stirring constantly allow to boil for 1-2 minutes. Remove and cool completely. Once cool, spread on top of pie.
  • Cover pie and refrigerate an additional 1-2 hours, or until topping is set and filling is firm.