Paradise Pumpkin Pie

I made this 2 years ago, and I am going to make it again. I am inlove with anything that includes cream cheese as an ingredient!

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)

1 pkg. (8 oz.) Cream Cheese, softened

3/4 cup sugar, divided

1/2 tsp. vanilla

3 eggs, divided

1-1/4 cups canned pumpkin

1 cup evaporated milk

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. salt

PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.

BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.

BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.