115-ounce canreal pumpkin pureenot pumpkin pie filling
½cup (1 stick or 113 g)butter, melted
3¼cups (406 g)powdered sugar, sifted
1tsppumpkin pie spice
freshly whipped cream for serving
Prepare the pie crust according to recipe instructions for a single parbaked pie crust. Allow crust to cool while preparing filling.
Preheat oven to 350° F.
In a large bowl, whisk cream cheese until smooth. Add the powdered sugar and continue whisking until fully incorporated and mixture is smooth. You may need to switch back and forth between a whisk and a spatula if you're doing this by hand. Otherwise, you may use an electric mixer or stand mixer. Just don't overmix and incorporate too much air.
Add vanilla, eggs, pumpkin puree, melted butter, and spices and continue to whisk until smooth and pourable.
Pour filling into prepared pie crust. Bake pie for 30-35 minutes, or until center of pie is just barely jiggly when lightly shaken.
Allow pie to cool on wire rack for 30 minutes and then chill in refrigerator for at least 4 hours before serving.
Serve with freshly whipped sweetened whipped cream. Store pie in the refrigerator for up to 4 days.