1 (3 oz.) pkg. cream cheese, softened
1/2 c. Karo light corn syrup, divided
1/2 tsp. vanilla
1 c. canned solid pack pumpkin
2 eggs
1/2 c. evaporated milk
1/4 c. sugar
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 325°F. In small bowl with mixer at medium speed, beat cream cheese until fluffy. Blend in 1/4 cup corn syrup and vanilla; set aside. In medium bowl, beat remaining 1/4 cup corn syrup, pumpkin and next 5 ingredients until smooth. Pour into pie crust. Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife, swirl mixture to marbleize.

Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on a wire rack.