For the filling: Combine the pumpkin, eggs, whipping cream, brown sugar, nutmeg, cinnamon, ginger and salt in a bowl. Blend until smooth then pour into the pie pan – fill to just below the edge of the crust and bake until golden brown, approx: 50 mins. As the pie cools prepare the whipped cream topping by beating the whip cream in a bowl with an electric mixer until fluffy, adding powdered sugar to taste. Serve pie with a large dollop of whipped cream.