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1
Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
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2
Cool crust completely on a wire rack.
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3
Preheat oven to 300u00b0.
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4
Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
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5
Add vanilla, salt, 1 egg, and egg white; beat until combined.
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6
Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
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7
Pour remaining cream cheese mixture into prepared crust.
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8
Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
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9
Bake at 300u00b0 for 50 minutes.
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10
Turn oven off; cool tart in closed oven 45 minutes.
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11
Remove from oven; cool completely on a wire rack.
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12
Cover; chill.
