Preheat the oven to 350ºF before adding the cream cheese to a large bowl and beating with an electric stand or hand mixer until it’s lump-free.

Add the sugar, salt, and pumpkin spice seasoning to the bowl, beating until smooth.

Add the pumpkin and vanilla extract to the bowl, beating until fully incorporated,

Add the eggs (or replacement) to the bowl, lightly beating until just combined. Be careful not to over-beat after adding the eggs to ensure an even bake.

Pour the filling into the crust, spreading in an even layer before baking for 45 to 50 minutes or until the edges are set, the top looks dry, and the center moves just a little.

Remove from the oven and chill in the refrigerator for at least four hours before serving. Feel free to serve with homemade whipped cream. I like to drizzle date caramel sauce on top.