10 Oz Canned pumpkin
1/2 C Sour cream
1/2 C Cream cheese
1 C Sugar
1/2 Ts Salt
2 Ts Pumpkin pie spice
1 T Ground ginger
2 Egg yolks
1 1/2 C Whipping cream
2 Egg whites
-----FOR GARNISH-----
Crystallized ginger
-- finely chopped

1. In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
2. Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.
   
3. Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
   (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
   fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger.