---------- Recipe via Meal-Master (tm) v8.05
  
       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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