Mix all ingredients together into a large ball and allow to sit for 15 minutes covered in the fridge.
Place your dough between 2 pieces of baking paper and roll out to the approximate width of the base of your pie dish.
Remove the top piece of baking paper and flip the dough in to your pie pan. If it splits, simply mend and patch using your fingers. Use your fingers to work the dough up the side of the pie pan. Use your fingers to press down on the top edge to create a nice smooth, even edge. Try to make sure the dough is fairly even in thickness. Prick the base all over with a fork.
Bake in the oven for 15-20 minutes. If it puffs up, gently push it back against the pie dish.
Filling Method
Beat the cream cheese until soft and creamy. Add the spices and continue beating till well combined.
Continue beating the cream cheese, adding the eggs one at a time until well combined.
Add the cream and the pumpkin and continue beating till well combined.
Pour the filling into the base and smooth off the top.
Place your pie into a slightly larger casserole dish and have it right next to the oven, or position it ion the tray, slid out of the oven. Pour hot water into the casserole dish so it comes about 3/4 way up the side of the pie dish.
Bake in the oven of 40-50 minutes at 160 C/325 F Fan Forced.
Turn the oven off and allow the pie to cool in the oven, with the oven door ajar for about 1 hour.
Allow pie to sit overnight in the fridge to cool and firm before serving.
Sprinkle with a little cinnamon and serve with freshly whipped cream.