Pumpkin Cheese-Swirled Pie

Source: Jan Taylor

3 ounces cream cheese, softened
1/2 cup light corn syrup, divided
1/2 teaspoon vanilla extract
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (9-inch) frozen deep dish pie crust

Preheat oven to 325 degrees F.

In small bowl, with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.

In medium bowl, combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.

Drop tablespoonsful of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.

Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.