Pumpkin Cheesecake Pie

1 deep dish pie crust shell

1 pkg. (8 oz.) cream cheese

¼ cup sugar (this is mixed with the cream cheese)

½ teaspoon vanilla

1 egg (this is mixed with the cream cheese)

1 cup canned pumpkin

1/3 cup sugar (this is for the pumpkin layer)

¼ teaspoon ginger

¼ teaspoon nutmeg

¾ teaspoon cinnamon

Dash salt

1 small can (5 oz)  evaporated milk

2 eggs, slightly beaten (these are for the pumpkin layer)

Preheat oven and baking sheet to 350 degrees.  In a small bowl, combine cream cheese, ¼ cup sugar, vanilla and egg. 

Beat until smooth and creamy.  Spread on unbaked pie crust.  In a medium bowl, combine pumpkin, 1/3 cup sugar, spices and salt. 

Add milk and eggs; mix well.  Pour over cream cheese mixture.  Bake on preheated baking sheet for 50-55 minutes or until puffy and sets. 

Cool on a wire rack.