Pumpking Ginger Pie

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Title: Pumpking Ginger Pie
Categories: Pies, Bakery
Yield: 6 servings

2 c Pumpkin; cooked; strained
1 1/4 c Light brown sugar; lightly
-packed
1/2 ts Salt
1 1/2 ts Cinnamon
1/4 ts Nutmeg; freshly grated
2 tb Crystallized ginger; finely
Extra for garnish
Zest of 1 lemon, orange; or
Grated
2 Eggs; well-beaten
2 tb Brandy
1 tb Bourbon
1 9-inch pie shell*; p
-artially baked

Combine all the ingredients for the filling and beat well. Pour into the
partially baked pie shell and bake in an oven preheated to 325 for about 50
minutes or until the center of the pie is set. Serve with lightly sweetened
Soured Cream (see recipe) and garnish with a little crystallized ginger.

VARIATIONS: Sweet potatoes or any of the meaty winter squashes can be used
in place of the pumpkin. One fourth cup raisins plumped in the liquors also
can be added. One cup milk or half-and-half can also be added to the
filling.

* Use the recipe for Pie Dough (pg. 271) SOURCE: Biscuits, Spoonbread, and
Sweet Potato Pie (pg. 271)

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