Preheat oven to 325° F.
Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.
Filling: In a large bowl beat cream cheese until fluffy. Gradually add sugars, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition. Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in the 1/4 cup orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1 1/2 to 1 3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean. Spoon on the 2 tablespoons of warmed orange marmalade, then sprinkle with finely chopped ginger and pistachios.
Serves 12 to 14
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