Pumpkin and Raisin Pie

Serves: 8
Category: Sweets

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.

Ingredients

  • 1 prepared pie crust for 9-inch pie

Procedure

Topping

  • 1/2 Cup brown sugar, packed
  • 2 Tablespoons butter, softened
  • 1/2 Cup pecans, chopped

Filling

  • 2 eggs, whole
  • 1 Can pumpkin solid packed
  • 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

Nutrition Facts Per Serving

Calories 400 (Calories from Fat 40%); Total Fat 18 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 80; Sodium 370; Potassium 316; Total Carbohydrate 55; Dietary Fiber 4; Sugars 40; Protein 6; Calcium 103; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.