Pumpkin-Swirl Cheesecake Tart

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1 (9-inch) Pastry Crust

3/4 cup fat-free sweetened condensed milk, divided

1 (8-ounce) block fat-free cream cheese, softened

4 ounces block-style 1/3-less-fat cream cheese, softened

1 tablespoon vanilla extract

1/4 teaspoon salt

2 large eggs, divided

1 large egg white

2/3 cup canned unsweetened pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

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