Pumpkin-Raisin-Rum Pie
A warm, spiced pumpkin pie infused with raisins and rum, offering rich flavors perfect for festive gatherings or autumn desserts enjoyed by all ages.
Ingredients
- 1/2 cup raisins ⓘ
- 1/4 cup rum ⓘ
- 1/4 cup water ⓘ
- 3/4 cup firmly packed brown sugar ⓘ
- 1 tablespoon flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1 (16 oz) can pumpkin ⓘ
- 2 eggs ⓘ
- 1 cup evaporated milk ⓘ
- 1 unbaked pie crust ⓘ
- whipped cream ⓘ
Instructions
- Combine raisins, rum, and water in a small bowl; let stand for 20 minutes.
- Combine brown sugar, flour, salt, cinnamon, ginger, nutmeg, and ground cloves in a large bowl, stirring well.
- Add the raisin mixture, pumpkin, eggs, and evaporated milk; stir until well combined.
- Pour the filling into the unbaked pie crust.
- Bake at 450°F for 20 minutes, then reduce the oven temperature to 350°F and bake for an additional 30 minutes or until the filling is set.
- Allow the pie to cool before serving.
- Serve with whipped cream topping.
Tips & Substitutions
For a richer flavor, consider using dark rum instead of light rum. If you prefer a non-alcoholic version, substitute the rum with additional water or apple juice. Ensure the raisins are well-soaked to enhance their softness and flavor. To add texture, consider mixing in chopped nuts, like walnuts or pecans, which can complement the spices nicely. This pie pairs beautifully with whipped cream or vanilla ice cream.
Serving Suggestions
Serve this delightful pie with a generous dollop of whipped cream for added creaminess. It also pairs well with a scoop of vanilla ice cream for a comforting dessert experience. For a festive touch, sprinkle some cinnamon on top before serving. This dish is perfect for holiday gatherings or family dinners, complementing savory sides like a hearty Potato N' Cheese Casserole.
Storage & Reheating
Store leftover pie covered in the refrigerator for up to 3-4 days. To reheat, preheat your oven to 350°F, cover the pie with foil to prevent browning, and warm it for about 15-20 minutes or until heated through. Enjoy it warm or at room temperature, as the flavor develops even more after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Raisin-Rum Pie contains roughly 314 calories, with 3g protein, 41g carbohydrates, and 12g fat. It is an excellent source of vitamin A (52% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 666mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Simply roast or steam a pumpkin until tender, then puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 16 oz can of pumpkin. This will give your pie a fresher taste and texture.
What can I substitute for evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with an equal amount of whole milk or a mix of milk and cream for a richer flavor. Alternatively, you can use a non-dairy milk, such as almond or coconut milk, for a lighter option, keeping in mind that it may alter the flavor slightly.
How do I know when the pie is done baking?
To check if the pie is done, insert a knife or toothpick in the center; it should come out clean or with a few moist crumbs. The filling should be set but slightly jiggly, as it will firm up as it cools. Make sure to keep an eye on the crust to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).