Preheat oven to 425°F.
In a medium bowl, beat cream cheese with an electric mixer on medium speed for 2 minutes. Add pumpkin and spices, continue beating until smooth. Add agave syrup and eggs one at a time; mix until fully incorporated. Pour filling into pie crust (ready-made or homemade).
Bake 10 minutes; reduce temperature to 350°F and bake an additional 40 minutes, or until a knife inserted into the center comes out clean. Refrigerate at least 2 hours. Serve with whipped cream.
Serves 6 to 8.