In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract;
beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry
shell.
Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in
the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cream
cheese layer. Bake pumpkin pie at 350° for about 65 minutes, or until set. Cool
pumpkin pie thoroughly.
