Pumpkin Butter Torte With Gingersnap Crust

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2 cups finely crushed gingersnap cookies

3 tablespoons sugar

3 tablespoons melted unsalted butter

4 tablespoons unsalted butter, at room temperature

1/3 cup firmly packed almond paste

1/2 cup sugar

½ teaspoon salt

1 teaspoon vanilla

3 large eggs

2 large egg whites

1 cup pumpkin butter (or apple butter), divided

1/2 cup cake flour*

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