Hands down the best pumpkin pie I've ever had. By adding cream cheese you add to get a rich and creamy texture that really sets this recipe apart. I ruined myself for being able to enjoy it out. Make with caution.
In a mixing bowl with a hand or stand mixer, add the cream cheese, sugar & salt to the bowl and mix until smooth.
Scrape the bottom of the bowl to confirm we didn't leave any chunks on the bottom.
Continue mixing adding large spoonfuls of pumpkin one at a time, making sure the last spoonful is fully incorporated before adding the next. This is mission-critical to make sure you don't get lumps of cream cheese.
Next, add the eggs + additional egg yolk and mix until smooth.
Add the melted butter and heavy cream next.
Finish with vanilla, cinnamon, and nutmeg.
Pour mixture into a pie crust (recipe available) and bake for 50 minutes or until the center doesn't giggle when you give it a little shake.
Let cool on the counter until room temp, and then move to the fridge if desired.
Pile that thing up with whipped cream, and a little pinch of cinnamon, and enjoy!