Pumpkin Cream Cheese Pie

Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry.

In a medium bowl, combine pumpkin, 3/4 cup sugar, cinnamon and salt. Add 2 eggs; beat lightly with a fork just until combined. Gradually beat in evaporated milk.

In a large mixing bowl, beat cream cheese and 1/3 cup sugar with an electric mixer on medium speed until smooth. Add 1 egg and vanilla. Beat until combined.

Transfer cream cheese mixture to the pastry-lined pie plate. Place the pie plate on the oven rack. Hold a spoon upside down over the pie, and slowly and carefully pour pumpkin mixture over the back of the spoon onto the cream cheese mixture. (The spoon helps ensure the pumpkin mixture falls gently and evenly onto the cream cheese mixture.) To prevent overbrowning, cover the edge of the pie with foil.

Bake in a 425 degree F oven for 15 minutes. Remove foil; reduce oven temperature to 350 degrees F. Bake for 40 to 50 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Makes 8 servings.