Preheat the oven to 375°F and place a rack in the bottom third of the oven.

In a large mixing bowl, beat the softened cream cheese until smooth pumpkin puree, heavy cream, brown sugar, vanilla extract, cinnamon, ginger, and nutmeg. Mix until well combined.

Next, add the eggs one at a time, mixing well after each addition.

Pour the prepared filling into the thawed pie crust.

Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-45 minutes, filling should be mostly set with a slight jiggle in the middle.

Allow the pie to cool to room temperature, for atleast 1 hour.

Chill a bowl in the freezer for about 10 minutes then beat the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue beating until soft peaks form.

Spread the whipped cream over the cooled pie leaving a bit of an edge and a mound on the top. Lightly sprinkle with ground cinnamon if desired.

Serve immediately or refrigerate until serving.