6 c. cut up fresh pineapple (about 2 med.) I used 2 cans chunk style pineapple
1 c. sugar
2 tbsp. rum
Pastry crust - your choice
1/2 c. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tbsp. butter
1 pkg. (8 oz.) cream cheese

Place pineapple in large glass bowl. Stir in 1 cup sugar and rum. Cover and refrigerate at least 4 hours. Make your pastry. Drain pineapple, reserving liquid. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat; stir in butter. Pour over pineapple, make lattice pastry on top.

Bake in 425 degree oven until crust is brown and filling is bubbly, 35 to 45 minutes. Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.