1 unbaked 9-inch (4-cup volume) deep-dish pie shell

1 package (3oz) cream cheese, softened

½ cup light corn syrup, divided

½ teaspoon vanilla extract (optional)

1 cup pure pumpkin

½ cup evaporated milk

2 large, cage-free eggs, lightly beaten

½ cup Billington’s Natural Milled Golden Cane Sugar

2 teaspoons pumpkin pie spice

Preheat oven to 325 degrees F.

Beat cream cheese in small mixer bowl until fluffy.  Gradually add ¼ cup corn syrup and vanilla extract; beat until smooth.

Combine pumpkin, evaporated milk, eggs, remaining corn syrup, sugar, pumpkin pie spice and salt in medium bowl.  Pour into pie shell.  Drop cream cheese mixture by rounded tablespoon onto pumpkin filling.  Swirl mixture with spoon, pulling pumpkin mixture up to surface.

Bake for 50 to 60 minutes or until knife inserted near center comes out clean.  Cool completely on wire rack.

Makes 8 servings.