1 (8 oz.) cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg, slightly beaten
1 unbaked deep dish pastry shell
1 1/4 c. canned pumpkin
1 c. evaporated milk
2 beaten eggs
1/4 c. packed brown sugar
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg

In a small mixer bowl, beat together the cream cheese, 1/4 cup sugar, 1/2 teaspoon vanilla and the 1 egg until smooth. Chill for 30 minutes. Turn into prepared pie shell.

Combine pumpkin, 1 cup evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, 1 teaspoon cinnamon, salt and nutmeg. Carefully pour over cream cheese mixture. Cover edge of pie with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake 25 minutes more. Cool on wire rack.