Press the pie crust into a 9 inch pie pan. Trim off excess around the edges or smooth into a pretty design around the edges.
Place a piece of foil onto the bottom of the crust and then pour about 3 cups of dry beans onto the foil to help weight down the crust while baking.
Bake for 10 minutes.
Remove the foil and beans and bake for 10 more minutes.
Remove from oven and set aside.
In a large mixing bowl, beat the cream cheese until smooth.
Add the pumpkin, sugar, salt and spices and continue to beat until well combined and smooth.
In a small bowl, whisk the eggs, half and half, butter and vanilla extract.
Pour into the pumpkin mixture and beat until all of the ingredients are combined. Scrape down the sides of the bowl a few times while mixing.
Pour the filling into the pie crust and bake for 50-55 minutes.
Remove from the oven and let cool on a wire rack until it comes to room temperature.
Place a metal mixing bowl into the freezer for 10 minutes.
Once the mixing bowl is chilled, beat the heavy whipping cream until soft peaks form.
Add the powdered sugar and continue to beat until stiff peaks form.
Refrigerate until ready to use.
See Video! I made the pie topper by using a pre-made pie crust. I cut out a 9″ circle and then cut out diamond shapes. I created leaves out of the cut out diamonds and then used egg whites as “glue” to decorate the outer rim. I brushed the entire surface with egg whites and then baked the topper on a silicone mat (you can use parchment paper) for 15 minutes at 350 degrees. Once the pie topper was cooled I placed it on top of the pie to serve.