Heat the oven to 425°F. Fit the unbaked crust into a 9-inch pie plate, crimp the edges, and leave the crust unpricked unless blind-baking is specifically required.

Whisk the pumpkin purée, evaporated milk, 2 eggs, 3/4 cup sugar, cinnamon, ginger, nutmeg, and salt together until evenly combined.

Beat the softened cream cheese and 1/3 cup sugar until smooth. Beat in 1 egg and the vanilla extract until the mixture is creamy.

Pour most of the pumpkin mixture into the crust, reserving about 1 cup. Spoon the cream-cheese mixture over the filling in several small portions, then add spoonfuls of the reserved pumpkin mixture between them.

Drag a knife or skewer lightly through the filling to create a marbled swirl. Stop after a few gentle passes so the pumpkin and cream-cheese layers remain distinct.

Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 35–50 minutes, until the edges are set and the center has a slight wobble.

Cool the pie on a wire rack for about 2 hours, then refrigerate it until fully chilled. For clean slices, use a knife warmed in hot water and wiped dry between cuts.