Make gingersnap crumb crust and reserve.
Put oven rack in middle position and preheat oven to 350°F.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
Pour pumpkin mixture into gingersnap crumb crust. 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. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	191.72 Kcal (803 kJ)
Calories from fat	98.53 Kcal
		% Daily Value*
Total Fat	10.95g	17%
Cholesterol	77.84mg	26%
Sodium	185.05mg	8%
Potassium	119.38mg	3%
Total Carbs	20.56g	7%
Sugars	12.73g	51%
Dietary Fiber	0.2g	1%
Protein	3.81g	8%
Vitamin C	1.3mg	2%
Iron	0.4mg	2%
Calcium	47.7mg	5%

Amount Per 100 g
Calories	231.13 Kcal (968 kJ)
Calories from fat	118.78 Kcal
		% Daily Value*
Total Fat	13.2g	17%
Cholesterol	93.83mg	26%
Sodium	223.08mg	8%
Potassium	143.92mg	3%
Total Carbs	24.78g	7%
Sugars	15.35g	51%
Dietary Fiber	0.24g	1%
Protein	4.59g	8%
Vitamin C	1.6mg	2%
Iron	0.5mg	2%
Calcium	57.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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