When I can’t “see” a recipe in my mind, the results are usually a disaster. 

No, dear friend, there are no amounts. I don't know how hungry you are or the number of people for whom you cook. 

Let it cook and ponder god. Or whatever. 

And in this case, my hands and brain thought “Italy.” 

Aim for rich and dark. Be generous: it has to stand up to the ginger flavor. 

I’d never made a pumpkin pie so naturally I asked the hive mind for input. John Holl, author of The American Craft Beer Cookbook, immediately piped up and suggested I make the pie in his book.