2 1/2 cups butter.
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons salt
1 egg
1 1/4 cups pumpkin puree
1 cup water
6 (8 ounce) packages cream cheese
1 1/2 cups white sugar
1 teaspoon ground nutmeg
2 1/2 cups water
1 teaspoon cornstarch
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, white sugar and vanilla. Beat with an electric mixer or hand mixer for about 15 minutes, repeating with pumpkin and water, mixing just until blended. Pour mixture into a 9 inch springform pan.
In a large bowl, combine cream cheese, sugar, nutmeg and water. Mix until the cream cheese is completely incorporated. Spread mixture evenly into the crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until filling is set. Cool completely and refrigerate overnight.
Stir cream cheese mixture into pumpkin mixture. Increase the amount of sugar and cream cheese in the pan, if desired.
Pour whipped cream over pie, spreading mixture evenly. Chill overnight before serving.