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1
Heat the oven to 375u00b0F.
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2
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.
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3
Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
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4
Pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
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5
Reduce the heat to 350u00b0 and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes.
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6
Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
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7
To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce.
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8
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.
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9
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.
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10
Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.
