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.
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.
