Candied Ginger Pumpkin Pie

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Whisk together pumpkin puree and sweetened condensed milk in large bowl.
3. 3
   Whisk in eggs and pinch of salt.
4. 4
   Pour filling into graham cracker crust and bake 30 minutes.
5. 5
   Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean.
6. 6
   Cool, and refrigerate 3 hours, or overnight.