Reduce oven temperature to 350°F.
Bake 40-50 minutes or until knife inserted in center comes out clean. Cool completely.
Beat 1/2 cup whipping cream at high speed in bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form.
Top each serving with dollop of whipped cream. Sprinkle with additional ground ginger, if desired.
Store pie and whipped cream in refrigerator.
*Substitute 2 cups mashed cooked fresh pumpkin.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon eachground nutmeg and cloves.