Pumpkin Ginger Pie

• 2 cups cooked, strained pumpkin
• 1 1/4 cups lightly packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons finely chopped crystalized ginger, plus extra for garnish
• Grated zest of 1 lemon, orange or tangerine
• 2 eggs, well beaten
• 2 tablespoons brandy
• 1 tablespoon bourbon
• 1 partly baked 9-inch pie shell

1. Preheat oven to 325 degrees.
2. Combine all the ingredients for the filling and beat well.
3. Pour into the partly baked pie shell.
4. Bake for about 50 minutes or until the center of the pie is set.
5. Garnish with a little crystalized ginger.

pumpkin, brown sugar, salt, cinnamon, freshly grated nutmeg, crystalized ginger, lemon, eggs, brandy, bourbon, shell

Taken from cooking.nytimes.com/recipes/4078 (may not work)