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1
Crust:.
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2
Put oven rack in middle position and preheat oven to 350F Lightly butter pie plate.
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3
Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate.
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4
Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
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5
Filling.
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6
Put oven rack in middle position and preheat oven to 350F.
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7
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth.
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8
Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
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9
Reserve 2/3 cup cream cheese mixture in a glass measure.
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10
Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
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11
Pour pumpkin mixture into gingersnap crumb crust.
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12
Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon.
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13
Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes.
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14
Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours.
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15
If necessary, very gently blot any moisture from surface with paper towels before serving.
