Pumpking Ginger Pie

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) -----