#209 - Pumpkin Swirl Pie

(by Shirley McNevich)

1 ready made pie crust (or you can make your own)
1 - 8oz. Philly cream cheese (softened)
1/2 cup light corn syrup (clear)
1 tsp. vanilla
1 cup Libby's canned pumpkin
2 eggs
1/2 cup Carnation evaporated milk
1/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1 tsp. salt

Prepare pie crust according to package directions using a 9" pie plate. Spray pie plate with Pam before inserting the dough; spray Pam on the top of the pie dough also (where you will be inserting the filling). Flute the edge of the pie crust. Heat oven to 325 degrees. Using a mixer at medium speed, combine cream cheese, 1/4 cup of the light corn syrup, vanilla and beat until smooth. Spread this mixture evenly over the bottom of the pie crust. Using the mixer, combine pumpkin, eggs, other 1/4 cup light corn syrup, Carnation milk, white sugar, and all spices and salt listed on the ingredients. Mix well. Pour this mixture over the cream cheese mixture in the pie shell. With a knife, swirl the mixture to give it a marbled effect. Bake at 325 degrees for 45-50 minutes or until knife inserted comes out clean.