Rum Raisin Pumpkin Pie Recipes

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RUM-RAISIN APPLE PIE



Rum-Raisin Apple Pie image

This is a third generation holiday pie. It always makes the house smell so warm and inviting. -Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1/3 cup raisins
3 tablespoons dark rum
6 medium apples, peeled and sliced
3 teaspoons vanilla extract
2/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter, cut into pieces
1 teaspoon 2% milk
1 teaspoon sugar

Steps:

  • In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes., In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly., Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar., Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts :

SPECIAL RAISIN PIE



Special Raisin Pie image

When I first made this pie, I thought it was great. Then I entered it at the county fair and I guess the judges thought it was great, too, since it won first place. -Laura Fall-Sutton, Buhl, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2-1/2 cups raisins
2 cups water
1/3 cup packed brown sugar
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 cup cold water
2 tablespoons lemon juice
1 tablespoon orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1/2 teaspoon rum extract
Dough for double-crust pie
2 tablespoons butter

Steps:

  • In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract., Roll out half of the pie dough to fit a 9-in. pie plate; transfer to pie plate. Fill with raisin mixture. Dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly, covering edge with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 481 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 266mg sodium, Carbohydrate 82g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.

RUM-RAISIN PUMPKIN PIE



Rum-Raisin Pumpkin Pie image

This recipe is a great way to change up your desserts for the holidays. Try it and see how many complements you receive from friends and family.-Gertrudis Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
1/2 cup raisins
1/4 cup rum
1/4 cup boiling water
2 large eggs, room temperature
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

Steps:

  • 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 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.

Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.

OLD-FASHIONED RUM PUMPKIN PIE



Old-Fashioned Rum Pumpkin Pie image

Old-fashioned, simple pumpkin pie recipe that's been passed down. Very creamy and easy to make. Top with ice cream or whipped cream before serving, if desired.

Provided by Gen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked single pie crust
1 (15 ounce) can pumpkin puree
1 cup heavy whipping cream
¾ cup brown sugar
2 eggs
¼ cup spiced rum
1 teaspoon pumpkin pie spice
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
  • Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 29 g, Cholesterol 87.3 mg, Fat 19.9 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 423.4 mg, Sugar 15.1 g

RUM RAISIN PIE



Rum Raisin Pie image

Make and share this Rum Raisin Pie recipe from Food.com.

Provided by Boomette

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
2 tablespoons cornstarch
1 cup orange juice or 1 cup water
1/4 cup dark rum (see note)
1 cup sultana raisin
1 cup golden raisin
2 rolled-out shortcrust pastry
milk, for brushing

Steps:

  • In a small bowl, combine the brown sugar and cornstarch. Set aside.
  • In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
  • With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  • Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
  • Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
  • Tips: If you prefer this pie without alcohol, replace the rum with water.
  • Freezes well when baked.

Nutrition Facts : Calories 426.3, Fat 15.2, SaturatedFat 3.8, Sodium 242.3, Carbohydrate 67.8, Fiber 3.1, Sugar 37.5, Protein 4.2

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