Rum-Raisin Pumpkin Pie

• 1/2 cup raisins
• 1/4 cup rum
• 1/4 cup boiling water
• 2 eggs
• 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
• 1 unbaked pastry shell (9 inches)

1. Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes.
2. 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 pastry shell.
3. Bake at 400u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning). Cool on a wire rack. Refrigerate leftovers.

raisins, rum, boiling water, eggs, brown sugar, flour, salt, ground ginger, ground cinnamon, ground nutmeg, ground cloves, solidpack pumpkin, milk, pastry shell

Taken from www.tasteofhome.com/recipes/rum-raisin-pumpkin-pie/ (may not work)