Pumpkin Cheesecake Swirl

1 (9-inch) pastry crust
3/4 cup fat-free sweetened condensed milk, divided
1 (8-oz.) block fat-free cream cheese,softened
4 oz. block-style 1/3-less-fat cream cheese, softened
1 tbsp. vanilla extract
1/4 tsp. salt
2 large eggs, divided
1 large egg white
2/3 cup canned unsweetened pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice

Bake the pastry crust as directed in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack. Preheat oven to 300°.

Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; mix at medium speed until smooth. Add vanilla, salt, 1 egg, and egg white; beat until combined. Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, allspice, stirring well with a whisk.

Pour remaining cream cheese mixture into prepared crust. Top with pumpkin mixture and swirl together using a knife. Bake for 50 minutes. Turn oven off; cool tart in closed oven 45 minutes. Remove from oven; cool completely on a wire rack. Cover; chill.