1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 (9 inch) unbaked pastry shell

STEP #2
1 1/4 c. canned pumpkins
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Dash of salt
1 c. of evaporated milk
2 eggs, slightly beaten

Combine softened cream cheese, sugar and vanilla; mixing well. Beat egg slightly, before adding to cheese mixture, mixes better. Pour into bottom of pastry shell, spread evenly.

Combine remaining ingredients, mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done; or until knife inserted into center of pumpkin comes out clean. Cool. Brush top with maple syrup or Karo syrup; decorate with chopped nuts or pecans.