roll out the pie crust dough and place it in a 9 inch glass pie pan - chill for 30 mins in the fridge.
line the crust with parchment or foil and fill with pie weights (or beans or rice)
bake for 15 mins, then take out the parchment and bake another 5 mins - take out and let cool
Beat sugar and cream cheese on low until smooth.
Put aside 1/2 C of the cream cheese mixture in a small bowl and add 1 Tbsp - stir until smooth and set aside for later.
Add the pumpkin, flour and spices to remaining cream cheese mixture and beat until smooth, scraping the sides.
add the eggs one at a time and beat until just combined
Pour into crust.
Spoon the cream cheese/milk mixture over pumpkin mixture in multiple plops - you want it to stay on top, not sink.
Cut though cream cheese and pumpkin with knife in S Shaped curves in one continuous motion for marbled design.
I like to roll out the extra dough and cut leaf shapes and add them to the top. Cover edge of crust to prevent burning. Remove the crust cover during the last 15 min of baking.
Bake 40-50 min (you want it to still have a jiggle in the center). Cool 30 min then refrigerate overnight. Serve with fresh whipped cream