To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.

On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.

Heat oven to 350° F.

To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.

Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving.