The ginger-spiced filling is a new twist on a traditional dessert.
Heat oven to 375 degrees F. Stir together 1 cup flour and salt in large bowl; cut in ⅓ cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat onto bottom and up sides of ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake for 10 to 15 minutes or until crust just begins to brown.
Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in large bowl. Stir in eggs just until well mixed. Stir in ½ cup whipping cream. Pour pumpkin mixture into baked crust. Bake for 30 to 35 minutes or until set around edge.
Meanwhile, combine ¾ cup flour and brown sugar in small bowl. Cut in ¼ cup butter with pastry blender or fork until mixture resembles fine crumbs. Sprinkle streusel over hot, partially baked filling. Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Remove side of pan.
Before serving, beat topping ingredients in chilled small bowl at high speed, scraping bowl often, until stiff peaks form. To serve, dollop each serving with topping mixture. Garnish with orange peel, if desired.
Store pie and topping in refrigerator.
*Substitute ¼ teaspoon ground ginger.
**Substitute ½ teaspoon ground ginger.
TIP: Peppery and slightly sweet, gingerroot has tan skin and yellow to ivory flesh. Look for the gnarled root in the produce section of your grocery store. Be sure to peel gingerroot before grating.
©2003 Land O’Lakes, Inc.