115-ounce canreal pumpkin puree (not 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 crust pie. Place crust in refrigerator while making filling.
Preheat oven to 400°.
In bowl of stand mixer or with a handheld mixer, whip cream cheese until light and fluffy. Using the whisk attachment works best for this.
Add the pumpkin, melted butter, and vanilla extract and continue to whip until incorporated, approximately 3 minutes.
Add eggs, one at a time, mixing well after each addition.
With mixer on low, add powdered sugar and spices a little at a time, until completely incorporated and batter is smooth.
Remove pie crust from refrigerator and pour filling into pie crust. If your pie plate is deep enough, you should use all the filling. If it's not very deep, you may have a little filling leftover. This can be baked in a separate single-serving pie plate, with or without a crust.
Bake pie for 15 minutes at 400°. Reduce heat to 350° and continue to bake for an additional 43-48 minutes, or until center of pie is no longer jiggly when lightly shaken.
Allow pie to cool on wire rack and chill in refrigerator for at least 4 hours before serving.
Serve with freshly whipped sweetened whipped cream.