--------------------------------FOR GARNISH-------------------------------Crystallized ginger -finely chopped 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. 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. Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving one third 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. Serves 4 to 6 *