1 1/2 c. canned or mashed cooked pumpkin
3/4 c. sugar
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. ground ginger
2 slightly beaten eggs
1 1/4 c. milk
1 tsp. vanilla
1 (9") unbaked pie shell with fluted high edge

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
Dash of salt
2 eggs

Thoroughly combine pumpkin, 3/4 cup sugar, pumpkin pie spice, 1/2 teaspoons salt and the ginger. Blend in the first 2 eggs, the milk and the first teaspoon of vanilla. Pour into unbaked pastry shell.

In mixer bowl combine cream cheese, 1/4 cup sugar, the remaining vanilla and salt. Beat in remaining eggs, one at a time. Pour evenly over pumpkin mixture in pastry shell. Bake in 400 degree oven for 35-40 minutes. Test with knife. Chill, garnish with pecan halves.