Make the pie crust according to recipe instructions from https://www.modernhoney.com/butter-flaky-pie-crust/. Allow the dough to chill in the refrigerator, tightly wrapped.
In a mixing bowl, beat the softened cream cheese at room temperature for 5 minutes until light and fluffy, scraping down the sides often with a spatula. Using a whisk attachment is best for whipping the cream cheese.
Add the pumpkin and mix for another 5 minutes.
Add the melted butter (ensure it’s not too hot) and vanilla, mixing for 1 minute.
Add eggs one at a time, mixing well after each addition.
Stir in powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt.
Preheat the oven to 400 degrees Fahrenheit.
Place the pie dough in a deep-dish pie pan.
Pour the pumpkin pie filling into the prepared pie crust and place the pie pan on a baking sheet. You may have some extra filling depending on your pan size.
Bake for 15 minutes. Then reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 42 to 48 minutes. Monitor the crust carefully to prevent over-browning. If needed, cover the edges with a pie shield or foil.
Cool the pie to room temperature, about 1 hour, then refrigerate for 4 hours.
Just before serving, top the pie with freshly whipped cream made by beating heavy cream and powdered sugar until stiff peaks form.