1 (9-inch) unbaked pastry crust
1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 1/4 c. canned pumpkin
1 c. evaporated milk
1/2 c. sugar
1 tsp. cinnamon
2 eggs, beaten
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash of salt
Maple syrup
Pecan halves

Combine cream cheese, sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Blend in 1 egg. Spread onto bottom of pastry shell.

Combine remaining ingredients except syrup and pecans. Mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 minutes. Cool. Brush with syrup. Top with pecans.