Prepare the pie pastry if making homemade. Line a 9-inch pie plate. Set aside.
In a mixing bowl with an electric mixer, beat the softened cream cheese with 1/4 cup sugar and vanilla until well blended. Add the egg and blend well. Pour the cream cheese mixture over the crust.
Combine the remaining pumpkin filling ingredients in another bowl; blend well with an electric mixer. Pour over the cream cheese mixture.
Bake at 325 F for about 1 hour and 15 minutes or until set. The filling will be firm with just a bit of jiggle. Cool on a rack and then refrigerate until chilled.
Slice and serve with freshly whipped cream or whipped topping.