Pumpkin Cream Cheese Pie

refrigerated pie crust (or your favorite homemade crust)

granulated sugar

all-purpose flour

-ounces brick-style cream cheese, softened (one 8-ounce package and half of another 8-ounce package; don’t use lite or whipped cream cheese)

large eggs

pumpkin puree (not pumpkin pie filling)

pumpkin pie spice

vanilla extract

salt

milk (I used Silk Unsweetened Cashewmilk)