PUMPKIN CREAM CHEESE PIE               Servings:

1   9 inch unbaked pie shell           3/4 c.    sugar
8   oz.       cream cheese, softened   1/2 tsp.  vanilla
1 1/4 c.      canned pumpkin           3         eggs
1   tsp.      cinnamon                 1/4 tsp.  ginger
1/4 tsp.      nutmeg                       dash  salt
1   c.        evaporated milk          sweetened whipped cream or
              pecan halves				  maple syrup

    Prepare pie pastry, place in 9 inch pie pan and flute edges.  Combine
cream cheese, 1/4 c. sugar and vanilla, mix until smooth and creamy.
Beat in 1 egg.  Pour into bottom of pie shell.
	Combine pumpkin, 1/2 c. sugar, cinnamon, ginger, nutmeg, salt, milk
and 2 eggs, mixing until well blended.  Pour over cheese mixture.
	Bake at 350F for 65-70 minutes.  Cool.  Dollop with whipped cream or
brush with syrup and decorate with pecan halves.