Lightly spray a 9-inch springform pan with butter flavored cooking spray. Place ginger snaps in a food processor with brown sugar, cinnamon and nutmeg. Add butter and process until the crumbs are evenly moistened. Press the crumb mixture into the bottom and partially up the sides of the springform pan. Set aside.
Preheat oven to 325 degrees F. In a small bowl, combine milk and cornstarch and mix until smooth; set aside. In a food processor, puree cottage cheese and sour cream until smooth, about 1 minute. Add the pumpkin, sugar, egg yolks, cinnamon, nutmeg, ginger and milk/cornstarch mixture and process until well incorporated.
In a large mixing bowl, beat the 4 egg whites until stiff but not dry. Fold the egg whites with a into the cheese mixture with a spatula. Pour into the prepared springform pan.
Bake the pumpkin cottage cheesecake for 1 hour, or until well puffed. Turn off the oven and leave the cake in the oven for 1/2 hour with the door closed, to cool gradually. Remove from oven; transfer to a rack to cool completely. Top with the apple pie filling, and refrigerate for at least 1 hour before serving.