---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN SWIRL PIE
  Categories: Pies, Desserts
       Yield: 8 servings
  
            Pie crust, single crust
       8 oz Cream cheese, softened
     1/2 c  Corn syrup, light
       1 t  Vanilla
       1 c  Pumpkin
       2    Eggs
     1/2 c  Evaporated milk
     1/4 c  Sugar
   1 1/2 t  Pumpkin pie spice
     1/4 t  Salt
  
   Prepare pie crust for filled one-crust pie using
   9-inch pie pan.  Flute edge.  Heat oven to 325F.  In
   small bowl with mixer at medium speed, beat cream
   cheese until light and fluffy.  Gradually beat in half
   the corn syrup and vanilla until smooth.  Spread
   evenly over bottom of pie crust-lined pan.  In same
   bowl combine pumpkin, eggs, remaining corn syrup,
   evaporated milk, sugar, pumpkin pie spice and salt;
   beat until smooth.  Carefully pour over cream cheese
   mixture in pie shell.  With knife or small spatula,
   swirl mixture to give marbled effect.  Bake at 325F
   for 45 to 50 minutes or until knife inserted halfway
   between edge and center comes out clean.  Cool
   completely on wire rack.  Store in refrigerator.
  
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