Preheat the oven to 350°F (175°C). Soften the pie crust at room temperature for about 10 minutes, then unroll it into a 9-inch pie dish and poke the bottom and sides with a fork.

In a mixing bowl, combine 8 ounces of softened cream cheese and ¼ cup of sugar. Beat until smooth and creamy, then mix in the egg until just incorporated.

In a separate bowl, mix together 1 cup of pumpkin puree, ⅔ cup of pumpkin pie spice, ½ teaspoon of salt, and 1½ teaspoons of heavy cream until smooth.

Pour half of the pumpkin mixture into the crust, smooth it out, then drop dollops of the cream cheese mixture on top, and gently swirl the two mixtures together.

Bake the pie for 50-60 minutes until the center is set and a knife inserted comes out clean. Watch for browning on the edges.

Cool the pie at room temperature for about 30 minutes, then cover and refrigerate for at least 3-4 hours.

Serve chilled, topped with whipped cream and caramel sauce if desired.