Preheat oven to 400 degrees F.

Line the pie crust with parchment paper. Fill with pie weights or dried beans all the way up the crust.

Bake until the edges just start to brown, 12 to 15 minutes.

Remove from the oven, remove the parchment paper and dried beans.

Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven and bake for 5 minutes more.

Once the crust is done parbaking set it aside while you make the filling.

Place pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and kosher salt in a blender and blend until puree looks glossy, around 1 -2 minutes.

Transfer the mixture into a saucepan and place over medium heat.

Stir frequently and cook no longer than 5 minutes.

In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, cream cheese, and heavy cream until combined, around 1-2 minutes

Add in a few tablespoons of warm pumpkin mixture to warm the eggs and ensure that they don't cook when you add the rest of the pumpkin mixture. Mix slowly to incorporate.

With the mixer running on low, add in the warmed pumpkin mixture.

Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust.

Turn down the oven to 350 degrees F.

Carefully transfer the baking sheet with the pie to the oven and bake around 35-45 minutes or until the center is almost set (covering the edges with a crust shield or foil if browning too quickly), it should be a little wobbly. A knife tip inserted in the center comes should come out wet but relatively clean.

Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.