Paradise Pumpkin Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar, divided
• 1/2 tsp. vanilla
• 3 eggs, divided
• 1-1/4 cups canned pumpkin
• 1 cup canned evaporated milk
• 1 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg

1. Heat oven to 350F.
2. Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
3. Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended.
4. Add 1 egg; mix well.
5. Pour into crust.
6. Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
7. Bake 1 hour 5 min.
8. or until center is set.
9. Cool completely.

ready, philadelphia cream cheese, sugar, vanilla, eggs, pumpkin, milk, ground cinnamon, ground ginger, ground nutmeg

Taken from www.kraftrecipes.com/recipes/-31945.aspx (may not work)