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Rum-Raisin Pumpkin Pie

 Rum-Raisin Pumpkin Pie
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
6-8 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup raisins
  • 1/4 cup rum
  • 1/4 cup boiling water
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 tablespoon King Arthur Unbleached 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)

Directions

  • Place raisins and rum in a small bowl. Cover with boiling water; let
  • stand for 5 minutes.
  • 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.
  • 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

2 of 2

Rum-Raisin Pumpkin Pie (continued)

Directions (continued)

  • minutes if necessary to prevent overbrowning). Cool on a wire rack.
  • Refrigerate leftovers. Yield: 6-8 servings.
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.