Crust:<br>¼ c. butter (melted)<br>1½ c. ground gingersnaps<br>¼ c. granulated sugar<br><br>Pre-heat oven to 350 degrees.<br><br>Spray a 10 inch spring form pan with cooking oil. Line all sides of the pan with parchment paper.<br><br>Combine ¼ c. of butter, 1½ c. ground gingersnaps and ¼ c. granulated sugar. Press evenly into the bottom and a little up the sides of the pan. <br><br>Bake for 10 minutes…and set aside.<br><br>Cake:<br>7 large egg whites<br>3 c. ricotta cheese<br>2 large egg yolks<br>1 c. sugar<br>1½ c. pureed pumpkin<br>1½ tbl. vanilla extract<br>1½ tsp. pumpkin pie spice<br>1 tsp. ground cinnamon <br>¼ tsp. allspice<br>¼ tsp. nutmeg<br>1 tsp. baking powder<br>Confectioner's sugar for sprinkling<br><br>In a large bowl, beat egg whites until stiff and set aside.<br><br>In a separate large bowl, mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice, ground cinnamon, allspice, nutmeg and baking powder.<br><br>Fold in egg whites.<br><br>Pour into pan and bake for 1½ hours.<br><br>Check with a toothpick inserted into the center of the cake. Toothpick should come out clean.<br><br>Sprinkle with confectioner's sugar and serve.