Preheat the oven to 200° F. Line a pie plate with pie crust.
Make the crumble by stirring all of the dry ingredients together. Cut the butter into the crumble until it is in pea-sized pieces. Set aside.
In the bowl of an electric stand mixer, beat cream cheese until smooth and creamy. Gradually add white and brown sugar, occasionally scraping down sides.
Add eggs one at a time, beating until incorporated.
Add pumpkin, cream, vanilla, cinnamon, and nutmeg beat until smooth.
Pour the cream cheese filling into the pie plate. Top With Crumble
Bake for one hour. Cover edges of crust if they brown too much. Turn off the oven and let the pie rest in the oven for an additional 30 minutes. Place the handle of a wooden spoon in the door to keep the door ajar.
Remove the pie to a cooling rack and cool completely. Cover and refrigerate for at least 6 hours before serving.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.