Preheat oven to 450°F. Let pie crust stand at room temperature according to package directions. Unroll pie crust. Ease into a 9-inch tart pan with removable bottom. Do not prick shell. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Remove from oven. Reduce oven temperature to 375°F.
For pumpkin filling, in a large bowl stir together pumpkin, sugar, flour, cinnamon, ginger, and nutmeg. Add eggs and vanilla. Gradually stir in half-and-half.
Carefully spoon pumpkin mixture into hot baked pastry shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for 1 hour. Cover and chill for at least 2 hours before serving.
Just before serving, sprinkle toffee over tart. Cut into wedges and serve topped with Sweetened Whipped Cream.
Sweetened Whipped Cream: In a chilled medium bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract. Beat with the chilled beaters of an electric mixer on medium to high speed until soft peaks form (tips curl).