Pumpkin Cheesecake Pie

a spoon around the bottom corner where the edge and bottom meet to help make a rounded crustthis helps prevent the crust from falling apart. For more shaping technique tips see the
Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes.
Make the filling In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese and brown sugar together on mediumhigh speed until the mixture is smooth and creamy about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the pumpkin cornstarch heavy cream vanilla extract lemon juice and spices and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed to combineyou dont want any lumps. Then on medium speed add the eggs one at a time beating after each addition until just blended. After the second egg is incorporated into the batter stop mixing. If you still see some lumps at this point switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.
Reduce the oven temperature to 325F 163C. Spread the pumpkin cheesecake filling into the warm crust.
Bake the pie for 4045 minutes or until the filling is almost fully set with a little wobble in the very center. Give the pie a light tap to check. During bake time if the pie is browning too quickly on top and around the edges tent with aluminum foil.
Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2
days before serving. Cover if chilling it for longer than a few hours.
Feel free to garnish the pie with any of the optional toppings listed in the Notes right before or a couple hours before serving. For the pictured pie I used a piping bag fitted with Ateco 849 piping tip and piped whipped cream in a zigzag pattern around the chilled pie. For neat slices use a clean sharp knife and wipe the knife clean after each cut.
Cover and store leftover pie in the refrigerator for up to 5 days.