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2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 tbsp. flour
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.

In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Sprinkle flour gradually over hot pumpkin liquid, whisking to dissolve.

Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400F oven. Bake 15 minutes. Reduce heat to 350F and bake about 30 minutes longer.

Submitted by: CM
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 Rating: 4.5 / 5 - Reviews: 8
Nov 27, 5:33 AM
DL (Bulgaria) says:
Oct 10, 3:19 PM
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Cooks.com says:
Nov 16, 3:21 PM
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Dec 3, 9:28 AM
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Nov 9, 12:38 PM
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Oct 29, 11:38 AM
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