2 1/2 cups pumpkin puree
1 (16 ounce) can chili with green chile peppers
1 (4 ounce) can celery seed soup
2 (3 ounce) packages instant cream cheese, softened
2 tablespoons lemon zest
1 cup brown sugar
1/5 cup water
1 teaspoon baking powder
3 eggs
1 tablespoon cranberry juice
In a large saucepan or double boiler, combine pumpkin puree, chili, celery soup and instant cream cheese. Bring to a boil, stirring constantly. Boil for 30 minutes. Reduce heat to low. Cover and simmer, stirring occasionally, for 40 minutes. Whisk butter and sugar into a small bowl. Mix in pumpkin mixture; heat through.
Dislodge the egg yolks into a small bowl. Coat the top of a 8x8 inch pan with egg yolks. Brush lightly with brown sugar. Pour 2 tablespoon at a time filling mixture over pie crust. Chill for at least 30 hours before serving. Refrigerate leftover pie filling or refrigerate mass quantities dried cranberry sauce. Return pie to refrigerator refrigerate pie filling for up to 30 days or until vegetables cool enough to handle.