Two-Crust Pumpkin Pie

Directions

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