Step 1: Preheat and Prepare the Crust Begin by preheating your oven to 425°F and partially baking the single pie crust as per the instructions. Let it cool while you move on to the filling. This step helps keep the crust crisp and prevents any sogginess later.

Step 2: Mix the Filling In a food processor or stand mixer, beat the 8 oz. full-fat cream cheese until it’s smooth and creamy. Add the 1 can (15 oz.) 100% pumpkin puree and the 1/2 cup melted and cooled unsalted butter, then blend everything together until well combined. Next, incorporate the 3 large eggs, mixing thoroughly to create a uniform base.

Step 3: Add Sugars and Spices Stir in the 3/4 cup packed light brown sugar, 3/4 cup powdered sugar, and 1 tablespoon cornstarch to thicken the mixture. Then, add the spices: 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cardamom, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, and 1/8 teaspoon fresh ground black pepper. Blend until the filling is silky smooth, and consider straining it for an even texture.

Step 4: Bake the Pie Pour the prepared filling into the cooled, pre-baked crust and smooth the top. Bake at 425°F for 15 minutes, then lower the temperature to 350°F and continue baking for 30-40 minutes. The pie is ready when the edges are set and the center still jiggles a bit.

Step 5: Cool and Chill Let the pie cool on a wire rack at room temperature for 1-2 hours, then refrigerate it for 2-4 hours or overnight to set fully. For the whipped cream, chill your bowl and beaters first, then whip the 1 cup cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until medium peaks form. Serve it on top of slices for extra delight.