Pumpkin pie with cream cheese frosting and cranberry glaze

Ingredients:

• 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

Preparation:

1. 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.
2. 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.