Two-Crust Pumpkin Pie

• 5 cups pumpkin or winter squash, peeled and cut in 1-inch cubes
• 23 cup raisins
• 1 cup light-brown sugar
• 3 tablespoons flour
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• Pastry for a two-crust 9-inch pie
• 2 tablespoons unsalted butter

1. Preheat oven to 425 degrees.
2. Combine the pumpkin, raisins, brown sugar, flour, lemon juice, ginger, nutmeg and cloves in a large bowl.
3. Line a 9-inch pie pan with pastry for the bottom crust, fill with pie weights or dried beans and blind bake for 15 minutes.
4. When crust is done blind-baking, spoon in the pumpkin mixture.
5. Dot with the butter.
6. Cover with the top crust, and seal and crimp the edges.
7. Cut a few decorative slits in the top to allow steam to escape.
8. Bake 15 minutes.
9. Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer.
10. Serve warm or cooled to room temperature.

pumpkin, raisins, lightbrown sugar, flour, lemon juice, ground ginger, nutmeg, ground cloves, pastry, unsalted butter

Taken from cooking.nytimes.com/recipes/737 (may not work)