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1
Heat oven to 425F.
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2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Shape dough into ball; flatten slightly.
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5
Roll out dough on lightly floured surface into 12-inch circle.
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6
Fold into quarters.
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7
Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides.
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8
Trim crust to 1/2 inch from edge of plate.
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9
Crimp or flute edge.
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10
Set aside.
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11
Beat eggs at medium speed in bowl until thick and pale yellow in color.
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12
Add all remaining filling ingredients; beat until well mixed.
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13
Pour filling ingredients into prepared crust.
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14
Bake 10 minutes.
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15
Reduce oven temperature to 350F.
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16
Bake 40-50 minutes or until knife inserted in center comes out clean.
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17
Cool completely.
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18
Beat 1/2 cup whipping cream at high speed in bowl, scraping bowl often, until soft peaks form.
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19
Add 1 tablespoon sugar and ginger.
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20
Continue beating until stiff peaks form.
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21
Top each serving with dollop of whipped cream.
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22
Sprinkle with additional ground ginger, if desired.
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23
Store pie and whipped cream in refrigerator.
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24
*Substitute 2 cups mashed cooked fresh pumpkin.
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25
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.
