Thanksgiving is bearing down upon us yet again, so Luscious has a kickass pumpkin pie recipe for you lucky ducks.  Rum Raisin Pumpkin Tart with Gingersnap-Oatmeal Cookie Crust. Yeah! It has a long name, ’cause it’s fancy!  Actually, it’s easy to make, but no, it’s NOT your traditional homey pumpkin pie. So we realize that it’s not the pie for everyone. At the holidays, some people love eating the same comforting recipes passed through the generations because it warmly reminds them of happy times with extended family. That must be nice. If, at family holiday get-togethers, you don’t find yourself thinking “well, that was awkward”  and “are those peas in that pineapple jello salad?” and “thank God I hid a flask my purse this year”, then this isn’t the blog for you. Go away and enjoy your functional family, and  let the rest of us weep into this pie we’re making:

Rum-Raisin Pumpkin Tart with Gingersnap-Oatmeal Crust

This is really pretty made in a 9″ tart pan with removable bottom, but if you’re ghetto and make in a pie pan, Luscious still loves you. Pre-heat the oven to 400 degrees.

First things first

Put 3/4 cup raisins into a small glass bowl. Pour dark rum into a tall glass, then pour enough of the rum over the raisins to cover. What happens to the rest of rum? We think you can figure it out. Let the raisins soak for an hour or more.

For the crust:
1 cup all-purpose flour
1/2 cup crushed gingersnaps
1/4 cup uncooked oats
1/2 teaspoon salt
1 stick of room-temp butter cut into small pieces
3 tablespoons cream

Whisk together the dry ingredients. Cut in the butter with a pastry cutter. Luscious is not afraid to use our fingers to work in the butter. Get it looking like coarse crumbs, don’t over mix.  Drizzle over a couple of tablespoons of the cream, and gently stir and press together with a rubber spatula or wooden spoon. When the cream is mixed in and the mixture coheres, place in your pan and press evenly on the bottom and up the sides. Prick the bottom and sides with a fork, then bake for 15-18 minutes until it starts to look light toasty brown. When you take out the crust, lower oven temp to 375 degrees.

For the filling:
2 eggs, beaten
1 can pumpkin puree or 2 cups cooked mashed pumpkin
8 oz sour cream
1/4 cup cream
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg

This part is so easy. But sort of hurry because it’s helpful if your pie crust is still fairly hot when you pour in the filling. Mix everything together, how easy was that?  Get those raisins, draining off any excess rum (into your mouth). Fold raisins into pumpkin mix. Pour filling into crust (don’t overfill– if you have extra you can pour it into ramekins and bake alongside the pie.) Bake at  375 degrees for 35-40 minutes or so until the filling is firmish but still quivers a little when you nudge the pan.  Let cool before serving.