•1 package (8 ounces) cream cheese, room temperature
•1/4 cup sugar
•1/2 teaspoon vanilla extract
•1 egg
•1 9-inch pastry pie shell, unbaked
•1 1/4 cups pumpkin puree
•1/2 cup sugar
•dash salt
•1 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•1/4 teaspoon ground nutmeg
•2 eggs, slightly beaten
•1 cup evaporated milk

In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract; beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry shell.

Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cream cheese layer. Bake pumpkin pie at 350° for about 65 minutes, or until set. Cool pumpkin pie thoroughly