Adjust oven rack to lowest position. Preheat oven to 350°F/175°C.
In a large glass or metal bowl, beat the cake ingredients with an electric mixer on low speed for 30 seconds. Then beat on medium speed for 1 minute. Pour the batter into an ungreased 10-inch angel food cake pan.
Bake for 37-47 minutes, until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto a heatproof funnel or glass bottle. Let hang about 2 hours, or until cake is completely cool. Loosen cake from side of pan with knife or long spatula. Turn cake upside down onto serving plate.
Whisk the powdered sugar and ginger together. In chilled large bowl, beat whipping cream and powdered sugar with a mixer on high speed until soft peaks.
Serve the pumpkin angel food cake topped with the whipped cream. Sprinkle with additional pumpkin pie spice, if desired.