Prepare the pie crust according to the recipe directions and let it chill in the refrigerator, wrapped tightly.
In a mixing bowl, beat the softened cream cheese until light and fluffy (about 5 minutes).
Add the pumpkin and mix for an additional 5 minutes.
Incorporate the melted (cooled) butter and vanilla, mixing for 1 minute.
Add the eggs one at a time, mixing well after each addition.
Mix in the powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt.
Preheat the oven to 400 degrees.
Place the pie dough in a deep-dish pie pan.
Pour the pumpkin pie filling into the crust, and place the pie plate on a baking sheet.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 42-48 minutes. Watch the crust to prevent excessive browning.
Let the pie cool to room temperature for about 1 hour, then refrigerate for 4 hours.
Top with freshly whipped cream.