1. Heat oven to 375�F. In medium bowl, mix all crust ingredients until crumbly.
Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about
12 minutes or until light golden brown.
2. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream
cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all
remaining filling ingredients except milk to cream cheese mixture. Beat on
medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon
over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife
in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and
repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent
excessive browning.
4. Bake 35 to 40 minutes or until knife inserted in center comes out clean,
removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and
refrigerate at least 4 hours before serving. Store in refrigerator.
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