Pumpkin Cheese Swirled Pie

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla extract
• 1 cup pumpkin
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 cup light corn syrup
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 (9 inch) unbaked deep dish pie crust

1. Preheat oven to 325 degrees F (165 degrees C).
2. Beat the cream cheese with an electric mixer until light and fluffy. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.
3. In a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.
4. Place pie crust on a medium baking sheet and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using a knife, swirl the mixtures, creating a marbled effect.
5. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. Cool on a wire rack.

cream cheese, light corn syrup, vanilla, pumpkin, eggs, milk, light corn syrup, white sugar, ground cinnamon, ground nutmeg, ground cloves, ground ginger, salt, dish pie crust

Taken from www.allrecipes.com/recipe/23032/pumpkin-cheese-swirled-pie/ (may not work)