In a large bowl, whisk to blend pumpkin, milk eggs, sugar, sour cream, cinnamon, ginger, and nutmeg. Pour into warm or cool tart shell. Bake in a 325° oven until center jiggles only slightly when gently shaken, about 40 minutes. Let cool. If made ahead, cover and chill up until next day. Remove rim; place tart on a platter. Top with a puff of whipped cream; offer remaining cream to add to individual taste. Serves 12. Tart shell. In a food processor or bowl, combine 2 cups all-purpose flour, 1/3 cup sugar, and 3/4 cup (3/8 lb.) butter or margarine, in chunks. Whirl or rub with fingers until fine crumbs form. Add 1 large egg; whirl or mix with a fork until dough holds together. Press over bottom and sides of a 12-inch tart pan with removable rim. Bake on bottom rack in a 300° oven until pale gold, 35 to 40 minutes. Warm Ginger Cream Follow directions for pumpkin tart and whipped cream (preceding), but omit whipped cream. Instead combine 1/2 cup half-and-half (light cream) and 1/4 cup slivered crystallized ginger in a 1 to 1-1/2 quart pan. Stir over low heat until hot (do not boil), about 7 minutes. Serve warm. Makes about 1-3/4 cups, 12 servings. Per plain serving: 347 cal.; 6. 7 g protein; 18 g fat; 42 g carbo.; 180 mg sodium; 98 mg chol. Per tablespoon sauce: 25 cal.; 0.4 protein; 1.5 g fat; 2.5 g carbo.; 6. 6 mg sodium; 4.8 mg chol. DESS 38