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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
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1/2 cup raisins
  • 1/4 cup rum
  • 1/4 cup boiling water
  • 2 large eggs, room temperature
  • 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

Directions

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • 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 crust.
  • Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 322 calories, 11g fat (5g saturated fat), 68mg cholesterol, 305mg sodium, 48g carbohydrate (32g sugars, 3g fiber), 6g protein.

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