For us, traditional pumpkin pie has become kind of boring and don’t even try and serve one of those from a big box store, they’re so boring and cardboard like. When I found this recipe I just knew this would become our new favorite! I embellished it a bit with changing up the rum to an apple rum we love. I’m also increasing the amount of raisins next time.
RUM RAISIN PUMPKIN PIE
1/2-1 cup golden raisins**(see notes)
1/4 cup apple rum
1/4 cup boiling water
2 LARGE eggs
3/4 cup packed brown sugar
1 tablespoon AP flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/4 teaspoon ground cloves
15 ounce can pumpkin
8 ounces evaporated milk**(see notes)
Crust for a single crust pie – your choice, homemade or store bought
- Preheat oven to 400°.
- Roll dough into a 1/8 inch thick circle and transfer to a 9 inch pie plate. Trim crust to 1/2 inch beyond the plate rim and flute edge. Place raisins in a small bowl and cover with the rum and boiling water. Let them sit 5 minutes. **(see notes)
- In a large mixing bowl combine the eggs, brown sugar, flour, salt and spices.
- Stir in the pumpkin and raisin mixture.
- Gradually blend in milk.
- Pour into crust.
- Bake 35-40 minutes until knife inserted in center comes out clean. **(see notes)
- Cool on wire rack.
- Refrigerate any leftovers if there are some.
NOTE:
- I like to use golden raisins which are naturally plumper and juicier than regular raisins. When I use golden raisins I use all rum and let them sit for 10-15 minutes.
- Use the rest of your evaporated milk in your Thanksgiving mashed potatoes.
- Cover edges with foil last 15-20 minutes if edges are browning too quickly.
