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)
