Pumpkin-Raisin-Rum Pie Recipe

Name: Pumpkin-Raisin-Rum Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. raisins; 1/4 c. rum; 1/4 c. water; 3/4 c. firmly packed brown sugar; 1 Tbsp. flour; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 1/4 tsp. ground cloves; 1 (16 oz.) can pumpkin; 2 eggs; 1 c. evaporated milk; 1 unbaked pie crust; whipped cream

Servings: persons

1/2 c. raisins
1/4 c. rum
1/4 c. water
3/4 c. firmly packed brown sugar
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 (16 oz.) can pumpkin
2 eggs
1 c. evaporated milk
1 unbaked pie crust
whipped cream

1
Combine raisins, rum and water in a small bowl; let stand 20 minutes.
2
Combine brown sugar, flour, salt and spices in large bowl, stirring well.
3
Add raisin mixture, pumpkin, eggs and milk; stirring well.
4
Pour filling into pastry shell.
5
Bake at 450u00b0 for 20 minutes, reduce heat to 350u00b0 and bake additional 30 minutes or until set.
6
Cool.
7
Serve with whipped cream topping.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 c. raisins, 1/4 c. rum, 1/4 c. water, 3/4 c. firmly packed brown sugar, and more.

Yes, Pumpkin-Raisin-Rum Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Raisin-Rum Pie

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