Beat cream cheese and sugar until smooth at medium-high speed for about 2 minutes, until it’s light and fluffy.
Add pumpkin puree and dry spices, beat until well blended.
Beat in one egg at a time, beating after each addition.
Pour in heavy cream and vanilla. Scrape sides and bottom of the bowl and beat well.
Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)
Pour filling into the pie shell and make sure it's spread evenly. (Don't overfill the pie shell. There will be a little bit of pie filling left over.)
Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).
Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.
Cool pie to room temperature and refrigerate for at least 4 hours.
Serve it cold. You can serve it with some whipped cream and a side of vanilla ice cream.
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Notes
Gluten Free Note: You can use refrigerated gluten free pie crust or gluten free frozen pie shell when needed. Pumpkin cheesecake pie filling is already gluten free!Storing: Best way to store this pumpkin cheesecake pie is in the refrigerator. Make sure to cool the pie completely and cover it air-tight with plastic wrap or aluminum foil. Properly stored, it will last up to 4 days in the refrigerator.