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1
Heat oven to 375F.
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2
Stir together 1 cup flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Mix in 1 teaspoon gingerroot and enough water with fork until flour is just moistened.
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4
Pat into ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan.
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5
Bake 10-15 minutes or until crust just begins to brown.
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6
Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in bowl.
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7
Stir in eggs just until well mixed.
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8
Stir in 1/2 cup whipping cream.
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9
Pour pumpkin filling into baked crust.
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10
Bake 30-35 minutes or until set around edge.
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11
Combine 3/4 cup flour and brown sugar in bowl.
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12
Cut in 1/4 cup butter with fork or pastry blender until mixture resembles fine crumbs.
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13
Sprinkle streusel over hot, partially baked filling.
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14
Continue baking 15-20 minutes or until knife inserted in center comes out clean.
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15
Cool 30 minutes.
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16
Beat 1 cup whipping cream and powdered sugar in bowl at high speed, scraping bowl often, until stiff peaks form.
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17
Dollop each serving with topping mixture.
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18
Garnish with orange zest, if desired.
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19
*Substitute 1/4 teaspoon ground ginger.
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20
**Substitute 1/2 teaspoon ground ginger.
