Preheat your oven to 350°F (175°C) if making a homemade crust. If using a store-bought pie shell, place it in a pie dish. For homemade crust, roll out your dough to fit a 9-inch pie plate and prick the bottom with a fork. Bake for 10–12 minutes until lightly golden, then cool completely before adding the filling.

In a large mixing bowl, use an electric mixer to beat 16 oz of softened cream cheese with 3/4 cup granulated sugar until smooth, about 2 minutes. Gradually add 1 tsp of vanilla extract, 3/4 cup pumpkin puree, and your spices: 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, and 1/2 tsp ground nutmeg. Mix until everything is well combined and creamy.

In a separate clean bowl, pour in 1.5 cups of heavy cream and add 2 tbsp of powdered sugar. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form, which usually takes about 3–5 minutes.

Gently fold half of the whipped cream into the pumpkin mixture using a spatula, ensuring you don't deflate the whipped cream. Once incorporated, pour the smooth, creamy filling into your cooled pie shell, spreading it evenly with the spatula.

Spread the remaining whipped cream over the pumpkin filling, creating a light and airy topping. Cover the pie with plastic wrap and refrigerate it for at least 2 hours.

When ready to serve, slice it into wedges and garnish with freshly grated nutmeg or toasted pecans if desired.