Rum-Raisin Pumpkin Pie Recipe

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This recipe is a great way to change up your desserts for the holidays. Try it and see how many complements you receive from friends and family.—Gertrudis Miller, Evansville, Indiana
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 6-8 servings


  • 1/2 cup raisins
  • 1/4 cup rum
  • 1/4 cup boiling water
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup evaporated milk
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 piece equals 322 calories, 11 g fat (5 g saturated fat), 68 mg cholesterol, 305 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.


  1. Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes.
  2. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into pastry shell.
  3. Bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning). Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Rum-Raisin Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p130

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