California Raisin Holiday Pie
Stunning raisin-pumpkin pie topped with nutty struesel.
- 1 prepared pie crust for 9-inch pie
- 1/2 cup brown sugar, packed
- 2 tablespoons butter, softened
- 1/2 cup pecans, chopped
- 2 eggs, whole
- 1 can pumpkin solid packed (14 1/2 oz)
- 1 cup eggnog, prepared
- 1/4 cup sugar, granulated
- 1/2 teaspoon salt, table
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon nutneg, ground
- 1/2 cloves, ground
- 1 cup California raisins
Line 9-inch pie pan with prepared pie crust and flute edges; set aside.
For topping, combine brown sugar and softened butter in small bowl and mix together until crumbly. Stir in pecans; set aside.
For filling, combine all remaining ingredients in a large bowl and beat together until smooth. Pour onto prepared crust and evenly sprinkle topping over the filling.
Bake at 350°F for 50 to 60 minutes or until the filling is set. Cool to room temperature. Serve as is or with your favorite topping.
Nutrition Facts Per Serving
Calories 400 (40% from fat); Total Fat 18g (sat 6g, mono 9g, poly 2g, trans 0g ); Cholesterol 80mg; Protein 6g; Carbohydrate 55g; (Dietary Fiber 4g; Sugars 40g; ); Iron 2mg; Sodium 370mg; Calcium 103mg; Potassium 316mg
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