1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 unbaked 9 inch deep dish pie shell
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 carton Cool Whip

In a large bowl, combine cream cheese, sugar, 1 egg, and vanilla. Blend until smooth. Spread over bottom of pie shell. In a medium bowl, mix together remaining ingredients except Cool Whip. Spoon over cream cheese filling. Bake at 375 degrees for 50-55 minutes. Cool, then refrigerate several hours or overnight. Top with Cool Whip.