For best results, freeze pie shell before filling.
Preheat oven to 350°F.
Combine cream cheese, ¼ cup sugar and vanilla; blend in egg. Spread evenly into unbaked pie shell.
Combine pumpkin puree, ¾ cup sugar, spice and salt; blend in milk and 2 eggs. Pour over cream cheese layer.
Bake 60 to 70 minutes or until set.
Cool on wire rack (about 2 hours). Serve immediately or refrigerate.