---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Swirl Pie  
  Categories: Pies, Desserts
       Yield: 8 servings
  
       1 x  Pie crust, single crust             2 ea Eggs
       8 oz Cream cheese, softened            1/2 c  Evaporated milk
     1/2 c  Corn syrup, light                 1/4 c  Sugar
       1 ts Vanilla                         1 1/2 ts Pumpkin pie spice
       1 c  Pumpkin                           1/4 ts 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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