Grease a 9-inch parchment-lined round cake pan and set it aside.
In a large bowl, combine the pumpkin pureé, eggs, applesauce, molasses, vanilla, and orange zest. Whisk to combine. Add the sugar, flour, baking soda, ginger, cinnamon, and salt. Whisk until just combined with no dry streaks.
1 15-oz can pumpkin pureé, 2 large eggs, 1 cup applesauce, 2 tbsp molasses, 1 tsp vanilla extract, 1 tbsp orange zest, ¾ tsp ground ginger, ¾ cup sugar, 2 ½ cups flour, 1 tsp baking soda, ¾ tsp salt, 2 tsp cinnamon
Pour into prepared cake pan and bake in preheated oven until a skewer inserted in the middle comes out clean, 45-55 minutes.
Remove from the oven and cool in the pan for 10 minutes. Once cooled, remove from the pan and finish cooling on the rack.
For the 7 minute frosting
In the bowl of an electric mixer, combine the egg whites, sugar, salt, and corn syrup. Set over a saucepan with barely simmering water and whisk constantly until the sugar is dissolved and the mixture reaches 160°F.
3 egg whites, ¾ cup sugar, 1 tbsp corn syrup, ½ tsp salt
Remove from the heat and return to the electric mixer or hand mixer. Whip on medium-high until the frosting has cooled to room temperature and holds stiff peaks, 6-8 minutes. Add the vanilla extract and whisk to incorporate.
1 tsp vanilla extract
Pile the frosting on top of the cooled cake, the more freeform, the better. Serve immediately.