Pumpkin Ginger Tart

Directions

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