1 (9-inch) pie crust
1 (8 oz.) pkg. Philadelphia 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
2 eggs, beaten
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash of salt
Pecan halves

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg. Spread onto bottom of pie shell. Combine all remaining ingredients except pecans; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 minutes. Cool. Top with pecans.