Step 1

Whisk together room temperature (or softened in the microwave) cream cheese and pumpkin pie filling.

Step 2

Add the whipping cream and whisk until thoroughly mixed.

Step 3

Pour into whipping siphon and charge with two nitrous cartridges, shaking for 30 seconds after each.

Step 4

Refrigerate for at least 1 hour before serving.

Step 5

If you want an even more "cheesecake" texture, dispense into serving bowls and refrigerate uncovered in the bowls for an additional hour.