Ingredients
Dough for single-crust pie1/2 cup raisins1/4 cup rum1/4 cup boiling water2 large eggs3/4 cup packed brown sugar1 tablespoon all-purpose flour1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1 can (15 ounces) pumpkin1 cup evaporated milk
Preparation
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 the 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.
