Cream Cheese-Swirled Pumpkin Pie

Beat cream cheese, sugar and flour together on low speed until smooth; reserve 1/2 cup cream cheese mixture for later use.

Add pumpkin, eggs and pumpkin pie spice to cream cheese mixture; beat on medium speed until smooth, scraping down sides of bowl occasionally. Pour into frozen deep-dish pie crust. 

Bake at 375 degrees for 60 to 65 minutes or until knife inserted comes out clean.  Cool completely and refrigerate before serving.

In a small bowl, stir milk into reserved cream cheese mixture.  Microwave on HIGH 20 to 30 seconds or until slightly softened and creamy.  Spoon over pie filling and swirl in S-shaped curves with knife.