---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin 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; minced,
           -plus extra for garnish
      1    Lemon or orange;
           -grated zest of
      2    Eggs; well-beaten
      2 tb Brandy
      1 tb Bourbon
      1    Pie shell (9") *;
           -partially 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 F 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. 1/4 c raisins plumped in the liquors can also
  be added. 1 cup milk or half-and-half can also be added to the
  filling.
  
  Source: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 271)
 
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