Ah Martin Gibson, you forgot to add the magic words "Good Though!"

Sooz, For the English palate add less cinnamon and maybe a little more nutmeg and cloves. Whatever yanks your chain.

We always use crystalized ginger chopped fairly finely. That's all we had one time and it turned out so good that we rarely use dried ginger now.

And of course we roast the pumpkin seeds to munch on. You have to watch them carefully while they are cooking though 'cos they burn easily.