1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon freshly grated gingerroot*
3 to 4 tablespoons cold water
1 (15-ounce) can pumpkin
1/2 cup sugar
2 teaspoons freshly grated gingerroot**
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 tablespoon powdered sugar
Freshly grated orange zest
Heat oven to 375°F.
Stir together 1 cup flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat into ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake 10-15 minutes or until crust just begins to brown.
Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in bowl. Stir in eggs just until well mixed. Stir in 1/2 cup whipping cream. Pour pumpkin filling into baked crust. Bake 30-35 minutes or until set around edge.
Combine 3/4 cup flour and brown sugar in bowl. Cut in 1/4 cup butter with fork or pastry blender until mixture resembles fine crumbs. Sprinkle streusel over hot, partially baked filling. Continue baking 15-20 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
Beat 1 cup whipping cream and powdered sugar in bowl at high speed, scraping bowl often, until stiff peaks form. Dollop each serving with topping mixture. Garnish with orange zest, if desired.
*Substitute 1/4 teaspoon ground ginger.
**Substitute 1/2 teaspoon ground ginger.
Peppery and slightly sweet, gingerroot has a 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.