Sweet Potato Pudding with Pecan and Gingersnap Topping
['3/4 cup coarsely chopped gingersnaps', '1/2 cup toasted pecans, coarsely chopped', '1/4 cup (packed) dark brown sugar', '1/4 teaspoon pumpkin pie spice', '2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes', '3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed', '3/4 cup half and half', '1/2 cup orange juice', '2 tablespoons (1/4 stick) unsalted butter, melted', '2 tablespoons (packed) dark brown sugar', '2 tablespoons orange marmalade', '1 3/4 teaspoons pumpkin pie spice', '4 large egg yolks', '5 large egg whites', '1/4 teaspoon salt', '1/4 teaspoon cream of tartar']
Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
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